Roasted Squash Salad With Burrata, Pomegranate and Balsamic Reduction

15 mins Prep Time

30 mins Cook Time

Written By

Tara Omidvar

I may not be a big fan of winter, but I'm definitely going to make the best out of the vegetables and fruits this season has to offer! This salad is made with two of my favourite seasonal ingredients, squash and pomegranate! It comes together in no time and leaves you with nothing but satisfaction. The main star of this dish is roasted squash with enough sweetness, which pairs beautifully with creamy burrata. Pomegranate seeds bring all the crunch you need and arugula perfectly ties all the flavours together. The balsamic reduction has a balance of sweet and tangy and adds a deep rich flavour to this salad. Overall it's an easy recipe to follow and can be a great addition to any winter meal.

Ingredients

Roasted Acorn Squash

1 small acorn squash
2 tablespoons olive oil
1 tablespoon fresh thyme leaves

Balsamic Reduction

1 cup balsamic vinegar
1 tablespoon sugar

To Serve

4 cups arugula
1 burrata
1/3 cup pomegranate seeds
1/2 tablespoon flaky salt
2 tablespoons olive oil

Directions

Acorn Squash

7 Steps

Step 1

Preheat the oven to 400°F.
Step 2

Trim off top and bottom of the squash then cut it in half through the centre and use a spoon to remove the seeds.
Step 3

Lay each half on its flat sides and cut into 1 inch thick slices.
Step 4

Place parchment paper on a baking sheet and place the squash slices on top.
Step 5

Brush both sides of the squash with olive oil and sprinkle them with fresh thyme.
Step 6

Roast them in the oven for 20-25 minutes or until they become soft and golden brown.
Step 7

Take them out of the oven and let cool.

Balsamic Reduction

3 Steps

Step 1

While the squash is in the oven, heat balsamic vinegar and sugar in a saucepan over medium-high heat.
Step 2

Bring it to a boil, then reduce the heat to medium and let it simmer for about 10 minutes until it thickens and is reduced to about 1/3 cup (just note that it will thicken more as it cools).
Step 3

Remove from heat and let it cool completely before using.

To Serve

4 Steps

Step 1

Arrange arugula on a serving platter and top with roasted squash.
Step 2

Cut the burrata in 6-7 pieces and arrange between squash. Top the burrata with olive oil and sprinkle them with flaky salt.
Step 3

Top the salad with pomegranate seeds.
Step 4

Drizzle with balsamic reduction.