Introduction

Looking for a show-stopping salad that is not only delicious but also visually stunning? This Burrata & Pomegranate Winter Salad is the perfect blend of roasted winter vegetables, juicy pomegranate seeds, and creamy burrata cheese, creating a harmonious mix of flavors and textures. The sweetness from the pomegranate pairs beautifully with the rich, creamy burrata, while the roasted vegetables provide a hearty base, making this salad both satisfying and refreshing. Whether you’re hosting a holiday gathering or simply want to treat yourself to a gourmet salad, this Instagram-worthy dish is a must-try for the colder months. It’s festive, elegant, and a celebration of seasonal ingredients.

Ingredients:

For the Salad:

• 1 small butternut squash, peeled and cubed
• 2 large beets, peeled and cut into wedges
• 2-3 carrots, peeled and sliced diagonally
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• 1 ball of burrata cheese (about 4 oz)
• ½ cup pomegranate seeds
• 4 cups mixed winter greens (baby kale, arugula, or spinach)

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar (or pomegranate molasses for extra sweetness)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper, to taste

Optional Garnishes:

• ¼ cup toasted walnuts or pecans
• Fresh herbs like parsley or mint
• A sprinkle of flaky sea salt

Preparation:

Step 1: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Place the cubed butternut squash, beet wedges, and sliced carrots on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt, pepper, and fresh thyme. Toss to coat the vegetables evenly.
3. Roast the vegetables in the preheated oven for 25-30 minutes, turning halfway through, until tender and slightly caramelized around the edges.
4. Remove the roasted vegetables from the oven and let them cool slightly while you prepare the other components of the salad.

Step 2: Prepare the Dressing

1. In a small bowl, whisk together the olive oil, balsamic vinegar (or pomegranate molasses), Dijon mustard, honey, salt, and pepper until the dressing is smooth and emulsified.
2. Taste and adjust the seasoning if needed, adding more honey for sweetness or balsamic for acidity.

Step 3: Assemble the Salad

1. On a large serving platter or individual plates, spread the mixed winter greens to create a base for the salad.
2. Arrange the roasted butternut squash, beets, and carrots over the greens.
3. Tear the burrata into pieces and place them throughout the salad, allowing the creamy center to spill out slightly.
4. Sprinkle the pomegranate seeds over the entire salad, adding bright pops of color and a sweet-tart flavor.

Step 4: Drizzle and Garnish

1. Drizzle the salad with the prepared dressing, ensuring the greens and roasted vegetables are lightly coated.
2. For extra crunch and flavor, sprinkle toasted walnuts or pecans on top of the salad.
3. Garnish with fresh herbs, such as parsley or mint, for a burst of freshness.
4. Finish with a pinch of flaky sea salt for added texture and flavor.

COOKING Notes:

• Roasted Vegetables: Feel free to mix and match your favorite winter veggies. Brussels sprouts, parsnips, or even roasted sweet potatoes would be great additions to this salad.
• Burrata Substitution: If you can’t find burrata, fresh mozzarella or goat cheese can be used as an alternative, though burrata’s creamy texture is truly special in this dish.
• Pomegranate Seeds: To easily extract pomegranate seeds, cut the fruit in half and tap the back of each half with a wooden spoon over a bowl. The seeds should pop out with ease!

Serving Suggestions:

This Burrata & Pomegranate Winter Salad is versatile and can be served in various ways:

• Holiday Spread: This salad makes a gorgeous centerpiece for holiday dinners, pairing beautifully with roasted meats like turkey, lamb, or ham.
• Brunch: Serve this salad alongside a frittata or quiche for an upscale, brunch-worthy dish.
• Main Dish: For a heartier meal, add protein like grilled chicken, roasted salmon, or even crispy tofu to make this salad a complete, satisfying main course.

Tips:

• Prep Ahead: The roasted vegetables and dressing can be prepared ahead of time. Store the vegetables in an airtight container in the refrigerator and warm them slightly before serving.
• Make It Vegan: Swap the burrata for a vegan cheese option or omit it entirely, and use maple syrup instead of honey in the dressing for a fully vegan version.
• Extra Flavor: For a richer, more complex flavor, drizzle a bit of pomegranate molasses on top of the salad right before serving.

Prep Time:

• 15 minutes

Cooking Time:

• 30 minutes

Total Time:

• 45 minutes

Nutritional Information (Per Serving):

• Calories: 350-400
• Protein: 9g
• Sodium: 350mg
• Carbohydrates: 38g
• Fiber: 7g
• Fat: 20g

Conclusion

This Burrata & Pomegranate Winter Salad is the perfect way to celebrate the flavors of the season. The combination of sweet roasted vegetables, juicy pomegranate seeds, and creamy burrata creates a delightful contrast of textures and flavors that will keep you coming back for more. Whether served as a festive side dish or a light main course, this salad is guaranteed to impress with its beautiful presentation and delicious taste. It’s an Instagram-worthy dish that not only looks good but also tastes amazing—perfect for your next holiday gathering or special occasion.

Burrata & Pomegranate Winter Salad

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• Author: Imili Johnson
• Total Time: 45 minutes

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Ingredients

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For the Salad:

• 1 small butternut squash, peeled and cubed
• 2 large beets, peeled and cut into wedges
• 2–3 carrots, peeled and sliced diagonally
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• 1 ball of burrata cheese (about 4 oz)
• ½ cup pomegranate seeds
• 4 cups mixed winter greens (baby kale, arugula, or spinach)

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar (or pomegranate molasses for extra sweetness)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper, to taste

Optional Garnishes:

• ¼ cup toasted walnuts or pecans
• Fresh herbs like parsley or mint
• A sprinkle of flaky sea salt

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Instructions

Step 1: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Place the cubed butternut squash, beet wedges, and sliced carrots on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt, pepper, and fresh thyme. Toss to coat the vegetables evenly.
3. Roast the vegetables in the preheated oven for 25-30 minutes, turning halfway through, until tender and slightly caramelized around the edges.
4. Remove the roasted vegetables from the oven and let them cool slightly while you prepare the other components of the salad.

Step 2: Prepare the Dressing

1. In a small bowl, whisk together the olive oil, balsamic vinegar (or pomegranate molasses), Dijon mustard, honey, salt, and pepper until the dressing is smooth and emulsified.
2. Taste and adjust the seasoning if needed, adding more honey for sweetness or balsamic for acidity.

Step 3: Assemble the Salad

1. On a large serving platter or individual plates, spread the mixed winter greens to create a base for the salad.
2. Arrange the roasted butternut squash, beets, and carrots over the greens.
3. Tear the burrata into pieces and place them throughout the salad, allowing the creamy center to spill out slightly.
4. Sprinkle the pomegranate seeds over the entire salad, adding bright pops of color and a sweet-tart flavor.

Step 4: Drizzle and Garnish

1. Drizzle the salad with the prepared dressing, ensuring the greens and roasted vegetables are lightly coated.
2. For extra crunch and flavor, sprinkle toasted walnuts or pecans on top of the salad.
3. Garnish with fresh herbs, such as parsley or mint, for a burst of freshness.
4. Finish with a pinch of flaky sea salt for added texture and flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 350-400
• Sodium: 350mg
• Protein: 9g