Introduction:
This Pumpkin Roasted Beets and Carrots Salad with Burrata is a hearty and flavorful dish that’s perfect for fall. The roasted vegetables bring out the natural sweetness of pumpkin, beets, and carrots, while the creamy burrata adds a rich contrast. The arugula or mixed greens give the salad a fresh bite, and the honey-balsamic vinaigrette ties everything together beautifully. This salad is elegant enough for a holiday gathering but easy enough for a weekday meal.
Ingredients:
- 1 small pumpkin, peeled and cubed
- 3 medium beets, peeled and sliced into wedges
- 3 large carrots, peeled and sliced
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 2 balls of fresh burrata cheese
- 2 cups arugula or mixed greens
- Fresh thyme or parsley, for garnish
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Prepare the Vegetables
In a large bowl, toss the cubed pumpkin, beet wedges, and sliced carrots with olive oil, honey, balsamic vinegar, ground cumin, salt, and pepper until well coated. Ensure that the vegetables are evenly coated with the seasoning mixture for maximum flavor.
Step 3: Roast the Vegetables
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, turning the vegetables halfway through. The vegetables should be tender and slightly caramelized when done.
Step 4: Assemble the Salad
On a large serving platter, create a base layer of arugula or mixed greens. Arrange the roasted pumpkin, beets, and carrots on top of the greens, spreading them out evenly to showcase the vibrant colors.
Step 5: Add the Burrata
Tear the burrata cheese into smaller pieces and gently place them over the roasted vegetables. The creamy texture of the burrata will add richness to the salad and complement the roasted veggies.
Step 6: Garnish and Serve
Drizzle a little extra olive oil over the top of the salad and sprinkle with fresh thyme or parsley for a burst of fresh flavor. Serve the salad warm or at room temperature for the best taste.
Cooking Note:
- To enhance the flavors, you can also add a sprinkle of crushed red pepper flakes for a little heat.
- Feel free to substitute the arugula with baby spinach or a different mix of greens if preferred.
- If you don’t have fresh burrata, mozzarella can be used as a substitute, though burrata’s creaminess is unmatched.
Serving Suggestions:
- Pair this salad with roasted meats such as chicken or lamb for a complete meal, or serve it as a vibrant side dish for Thanksgiving or a holiday dinner.
- It also pairs beautifully with a glass of crisp white wine or sparkling water with a lemon wedge.
Tips:
- Be careful not to overcook the burrata, as it should remain creamy and soft to contrast with the roasted vegetables.
- You can roast the vegetables ahead of time and assemble the salad just before serving for easy meal prep.
- Leftovers can be stored in an airtight container in the refrigerator for up to two days.
Prep Time:
10 minutes
Cook Time:
25-30 minutes
Total Time:
40 minutes
Servings:
4
Nutritional Information:
- Calories: Approximately 350 per serving
- Protein: 12 grams per serving
- Sodium: 200 mg per serving
Conclusion:
This Pumpkin Roasted Beets and Carrots Salad with Burrata is a perfect balance of earthy roasted vegetables, creamy burrata, and fresh greens. The honey-balsamic vinaigrette adds just the right amount of sweetness, while the cumin gives the dish a hint of warmth. Whether you’re serving it at a holiday feast or enjoying it as a weeknight dinner, this salad is both nutritious and satisfying. Enjoy the vibrant colors and flavors of this delightful autumn dish!
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Pumpkin Roasted Beets and Carrots Salad with Burrata
- Total Time: 40 minutes
Description
This Pumpkin Roasted Beets and Carrots Salad with Burrata is a hearty and flavorful dish that’s perfect for fall. The roasted vegetables bring out the natural sweetness of pumpkin, beets, and carrots, while the creamy burrata adds a rich contrast. The arugula or mixed greens give the salad a fresh bite, and the honey-balsamic vinaigrette ties everything together beautifully. This salad is elegant enough for a holiday gathering but easy enough for a weekday meal.
Ingredients
- 1 small pumpkin, peeled and cubed
- 3 medium beets, peeled and sliced into wedges
- 3 large carrots, peeled and sliced
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 2 balls of fresh burrata cheese
- 2 cups arugula or mixed greens
- Fresh thyme or parsley, for garnish
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Prepare the Vegetables
In a large bowl, toss the cubed pumpkin, beet wedges, and sliced carrots with olive oil, honey, balsamic vinegar, ground cumin, salt, and pepper until well coated. Ensure that the vegetables are evenly coated with the seasoning mixture for maximum flavor.
Step 3: Roast the Vegetables
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, turning the vegetables halfway through. The vegetables should be tender and slightly caramelized when done.
Step 4: Assemble the Salad
On a large serving platter, create a base layer of arugula or mixed greens. Arrange the roasted pumpkin, beets, and carrots on top of the greens, spreading them out evenly to showcase the vibrant colors.
Step 5: Add the Burrata
Tear the burrata cheese into smaller pieces and gently place them over the roasted vegetables. The creamy texture of the burrata will add richness to the salad and complement the roasted veggies.
Step 6: Garnish and Serve
Drizzle a little extra olive oil over the top of the salad and sprinkle with fresh thyme or parsley for a burst of fresh flavor. Serve the salad warm or at room temperature for the best taste.
Notes
Cooking Note:
- To enhance the flavors, you can also add a sprinkle of crushed red pepper flakes for a little heat.
- Feel free to substitute the arugula with baby spinach or a different mix of greens if preferred.
- If you don’t have fresh burrata, mozzarella can be used as a substitute, though burrata’s creaminess is unmatched.
Serving Suggestions:
- Pair this salad with roasted meats such as chicken or lamb for a complete meal, or serve it as a vibrant side dish for Thanksgiving or a holiday dinner.
- It also pairs beautifully with a glass of crisp white wine or sparkling water with a lemon wedge.
Tips:
- Be careful not to overcook the burrata, as it should remain creamy and soft to contrast with the roasted vegetables.
- You can roast the vegetables ahead of time and assemble the salad just before serving for easy meal prep.
- Leftovers can be stored in an airtight container in the refrigerator for up to two days.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
Nutrition
- Serving Size: 4
- Calories: 350 per serving
- Sodium: 200 mg per serving
- Protein: 12 grams per serving