Squash Acorn Kale Tahini

Looking for a delicious salad recipe that incorporates the flavors of fall? Look no further than this amazing Squash Burrata Salad recipe! Bursting with the goodness of acorn squash, spicy pepitas, and sweet cranberries, this salad is the epitome of autumn in a bowl.

Roasted Acorn Squash Salad with Spicy Pepitas and Cranberries

Ingredients:

• 1 medium acorn squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup spicy pepitas
• 1/4 cup dried cranberries
• 4 cups mixed greens
• 1 burrata cheese

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squash in half and remove the seeds. Slice each half into 1/2-inch thick slices.
3. Place the squash slices on a baking sheet and drizzle with olive oil. Season with salt and pepper.
4. Roast in the preheated oven for 20-25 minutes, or until the squash is tender and caramelized.
5. While the squash is roasting, prepare the spicy pepitas by toasting them in a dry skillet over medium heat. Toss them occasionally to prevent burning.
6. Once the squash is roasted, remove it from the oven and let it cool slightly.
7. In a large salad bowl, combine the mixed greens, roasted squash slices, spicy pepitas, and dried cranberries.
8. Tear the burrata cheese into pieces and scatter it over the salad.

How to Prepare:

This Squash Burrata Salad is super easy to prepare. Simply roast the acorn squash slices with olive oil, salt, and pepper in the oven until tender and caramelized. While the squash is roasting, toast the spicy pepitas in a dry skillet. Once the squash is done, let it cool slightly before combining it with mixed greens, spicy pepitas, dried cranberries, and torn burrata cheese. Toss everything together and serve immediately.

Preparation Time:

The preparation time for this Squash Burrata Salad is approximately 30 minutes. This includes the time it takes to roast the acorn squash and toast the pepitas.

Servings:

This recipe serves 4 people.

Nutrition Facts:

Here are the approximate nutrition facts for this Squash Burrata Salad:

• Calories: 250
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 250mg
• Total Carbohydrate: 30g
• Dietary Fiber: 5g
• Sugars: 10g
• Protein: 8g

Tips:

• Feel free to add some roasted walnuts or pecans for extra crunch and flavor.
• If you can’t find burrata cheese, you can substitute it with fresh mozzarella.
• This salad is best served immediately after tossing to ensure the ingredients are fresh and vibrant.

FAQs:

Q: Can I make this salad in advance?

A: While it’s best to serve this salad immediately after tossing, you can prepare the individual components in advance and assemble them just before serving. This way, the greens won’t wilt, and the squash and pepitas will retain their crunch.

Q: Can I use a different type of squash?

A: Absolutely! This recipe works well with other varieties of squash, such as butternut or delicata.

Q: Can I make this salad vegan?

A: Yes, you can make this salad vegan by omitting the burrata cheese or substituting it with a vegan cheese alternative.

So there you have it, a delectable Squash Burrata Salad recipe that beautifully captures the flavors of fall. Give it a try and impress your family and friends with this seasonal delight!