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Roasted beet and butternut squash salad with burrata and pine nuts on a white platter.

Roasted Beet and Butternut Squash Salad

A vibrant, seasonal Mediterranean-style salad featuring caramelized roasted root vegetables, luxurious creamy burrata, and the crunch of toasted pine nuts, all tied together with a tangy balsamic vinaigrette.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Greek, Middle Eastern
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 large beets peeled and cubed
  • 1 medium butternut squash peeled and cubed
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 ball 8oz fresh burrata cheese
  • 1/4 cup pine nuts toasted
  • 2 tbsp fresh flat-leaf parsley chopped
Dressing:
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey optional.

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed beets and squash with olive oil, salt, and pepper. Arrange on a baking sheet (keep beets on one side to avoid bleeding).
  3. Roast for 30–35 minutes until tender and caramelized.
  4. While roasting, toast pine nuts in a dry skillet over medium heat for 3 mins.
  5. Whisk dressing ingredients in a small bowl.
  6. Arrange warm vegetables on a platter. Place burrata in the center and tear open.
  7. Drizzle with dressing and garnish with pine nuts and parsley.

Notes

  • Roast beets on a separate side of the pan to avoid bleeding color onto the squash.
  • Ensure pine nuts are toasted in a dry skillet for the best aroma.
  • Tear the burrata just before serving to maintain the best visual and texture impact.