This roasted vegetable salad combines crispy potatoes, caramelized Brussels sprouts, and sweet butternut squash with creamy burrata and tart cranberries, creating a perfect mix of textures and flavors. It’s a hearty yet fresh dish ideal for fall meals.
Ingredients:
For the Roasted Vegetables:
1 lb baby potatoes, halved
1/2 lb Brussels sprouts, trimmed and halved
1/2 small butternut squash, peeled and cubed
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper, to taste
For the Salad:
4 oz burrata cheese, torn into pieces
1/4 cup dried cranberries
1/4 cup toasted pecans or walnuts (optional)
2 tablespoons balsamic glaze (for drizzling)
Fresh parsley or arugula, for garnish
Instructions:
Step 1: Roast the Vegetables
• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the baby potatoes, Brussels sprouts, and butternut squash with olive oil, garlic powder, thyme, salt, and pepper until well coated.
• Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through, until the vegetables are golden and tender.
Step 2: Assemble the Salad
• Let the roasted vegetables cool slightly before assembling.
• In a large serving dish, arrange the roasted vegetables and top with torn pieces of burrata cheese.
Step 3: Add Toppings and Dressing
• Sprinkle the salad with dried cranberries and toasted pecans or walnuts (if using).
• Drizzle with balsamic glaze for a sweet and tangy touch.
• Garnish with fresh parsley or arugula for added color and freshness.
Step 4: Serve
• Serve the salad warm or at room temperature. It makes a delicious main course or side dish for any fall meal.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
This Roasted Potato, Brussels Sprouts, and Butternut Squash Salad with Burrata and Cranberries is a cozy, colorful, and satisfying dish packed with autumn flavors!
