Roasted Butternut Squash and Burrata Salad with Walnut Pesto Recipe

Introduction

Roasted butternut squash and burrata salad with walnut pesto is a stunning combination of rich, creamy, and earthy flavors that come together in a vibrant dish. This salad marries the natural sweetness of caramelized butternut squash with the luscious creaminess of burrata cheese, topped with a flavorful walnut pesto that adds a delightful crunch and nuttiness. Perfect for a hearty side dish or as an elegant starter, this salad offers a balance of textures and tastes that are perfect for autumn gatherings, holiday dinners, or anytime you want a warm, comforting yet sophisticated dish. Let’s dive into the recipe and discover how to create this delightful salad!


Ingredients

For the roasted butternut squash:

  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground cinnamon (optional for extra warmth)
  • 1 tbsp maple syrup (optional for added sweetness)

For the walnut pesto:

  • 1/2 cup walnuts, toasted
  • 1/2 cup fresh basil leaves (or arugula for a peppery twist)
  • 1/4 cup grated Parmesan cheese
  • 1 garlic clove
  • 1 tbsp lemon juice
  • 1/4 cup olive oil (plus more if needed)
  • Salt and pepper to taste

For the salad assembly:

  • 2 burrata balls (about 8 oz total)
  • 2 cups baby arugula or mixed greens
  • 1 tbsp balsamic glaze (optional, for drizzling)
  • Freshly cracked black pepper (for garnish)
  • Toasted walnuts (for extra crunch, optional)

Preparation

Step 1: Roast the Butternut Squash

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the cubed butternut squash with olive oil, sea salt, black pepper, and cinnamon (if using).
  3. Spread the squash cubes evenly on a baking sheet lined with parchment paper.
  4. Roast the squash in the preheated oven for 25-30 minutes, turning halfway through, until the squash is golden and caramelized on the edges.
  5. Drizzle with maple syrup (if using) in the last 5 minutes of roasting for extra sweetness and glaze. Once done, remove from the oven and allow the squash to cool slightly.

Step 2: Make the Walnut Pesto

  1. While the squash is roasting, prepare the walnut pesto. Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant and lightly golden. Set aside to cool slightly.
  2. In a food processor, combine the toasted walnuts, fresh basil (or arugula), Parmesan cheese, garlic clove, and lemon juice. Pulse a few times to chop everything coarsely.
  3. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth but still has some texture. If the pesto is too thick, add a bit more olive oil until the desired consistency is reached.
  4. Season with salt and pepper to taste and set aside.

Step 3: Assemble the Salad

  1. Arrange the baby arugula or mixed greens on a serving platter.
  2. Place the roasted butternut squash cubes on top of the greens, distributing them evenly.
  3. Tear the burrata balls into halves or quarters and place them around the salad, allowing the creamy center to ooze out slightly.
  4. Drizzle the walnut pesto generously over the salad and burrata, ensuring the nutty pesto coats the squash and cheese.
  5. If desired, drizzle the salad with balsamic glaze for a sweet, tangy finish.

Step 4: Garnish and Serve

  1. Finish the salad with a sprinkle of freshly cracked black pepper and a handful of toasted walnuts for added crunch.
  2. Serve immediately, while the butternut squash is still warm and the burrata is creamy.

Cooking Notes

  • For a deeper flavor, you can roast the squash with a sprinkle of smoked paprika or chili flakes for a hint of smokiness and heat.
  • If you prefer a lighter pesto, substitute part of the walnuts with pine nuts or almonds for a milder flavor.
  • Burrata is best served fresh, so assemble the salad right before serving to enjoy the creamy texture at its best.
  • The walnut pesto can be made in advance and stored in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before using.
  • If butternut squash is unavailable, you can substitute with other roasted vegetables like sweet potatoes or acorn squash.

Serving Suggestions

This roasted butternut squash and burrata salad with walnut pesto is a versatile dish that can be served in various ways:

  • As a main course for a light, yet satisfying vegetarian meal, paired with crusty bread to mop up the creamy burrata and pesto.
  • As a side dish alongside roasted chicken, pork tenderloin, or grilled fish for a well-rounded, hearty meal.
  • This salad also works beautifully as part of a larger spread for a holiday gathering or festive dinner, adding a colorful and elegant element to your table.

For extra flair, serve with a glass of crisp white wine or a light red, such as Pinot Noir, to complement the richness of the burrata and the sweetness of the squash.


Tips

  1. Make it vegan: Substitute the burrata with a vegan cheese alternative or omit it entirely. You can also replace the Parmesan in the walnut pesto with nutritional yeast for a nutty, cheesy flavor.
  2. Experiment with herbs: While basil is traditional for pesto, you can try arugula, parsley, or even mint for a fresh twist. Each herb will lend a different flavor profile to the dish.
  3. Add a protein: For a more filling meal, add roasted chickpeas, grilled chicken, or prosciutto for extra protein and texture.
  4. Balsamic glaze: If you don’t have balsamic glaze on hand, you can make your own by simmering balsamic vinegar with a little sugar until it thickens to a syrupy consistency.
  5. Customize the texture: If you prefer a chunkier pesto, pulse the ingredients fewer times to leave larger walnut pieces for more crunch in each bite.

Prep Time:

  • 15 minutes

Cooking Time:

  • 30 minutes

Total Time:

  • 45 minutes

Nutritional Information (Per Serving):

  • Calories: 420 kcal
  • Protein: 12g
  • Sodium: 400mg
  • Carbohydrates: 28g
  • Fiber: 5g
  • Sugars: 8g
  • Fat: 30g
  • Saturated Fat: 10g

Conclusion

This roasted butternut squash and burrata salad with walnut pesto is a true celebration of flavors and textures. The caramelized sweetness of the roasted squash pairs perfectly with the creamy burrata and nutty, aromatic walnut pesto, creating a dish that is both indulgent and nutritious. Whether served as an appetizer, side dish, or main course, this salad is sure to impress guests and elevate your dining experience. With simple ingredients and bold flavors, this dish is an effortless yet elegant addition to any meal, perfect for both casual weeknight dinners and special occasions. Try it today, and enjoy the blend of seasonal ingredients with a gourmet twist!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Butternut Squash and Burrata Salad with Walnut Pesto Recipe


  • Author: Imili Johnson
  • Total Time: 45 minutes

Ingredients

Scale

For the roasted butternut squash:

  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground cinnamon (optional for extra warmth)
  • 1 tbsp maple syrup (optional for added sweetness)

For the walnut pesto:

  • 1/2 cup walnuts, toasted
  • 1/2 cup fresh basil leaves (or arugula for a peppery twist)
  • 1/4 cup grated Parmesan cheese
  • 1 garlic clove
  • 1 tbsp lemon juice
  • 1/4 cup olive oil (plus more if needed)
  • Salt and pepper to taste

For the salad assembly:

  • 2 burrata balls (about 8 oz total)
  • 2 cups baby arugula or mixed greens
  • 1 tbsp balsamic glaze (optional, for drizzling)
  • Freshly cracked black pepper (for garnish)
  • Toasted walnuts (for extra crunch, optional)

Instructions

Step 1: Roast the Butternut Squash

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the cubed butternut squash with olive oil, sea salt, black pepper, and cinnamon (if using).
  3. Spread the squash cubes evenly on a baking sheet lined with parchment paper.
  4. Roast the squash in the preheated oven for 25-30 minutes, turning halfway through, until the squash is golden and caramelized on the edges.
  5. Drizzle with maple syrup (if using) in the last 5 minutes of roasting for extra sweetness and glaze. Once done, remove from the oven and allow the squash to cool slightly.

Step 2: Make the Walnut Pesto

  1. While the squash is roasting, prepare the walnut pesto. Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant and lightly golden. Set aside to cool slightly.
  2. In a food processor, combine the toasted walnuts, fresh basil (or arugula), Parmesan cheese, garlic clove, and lemon juice. Pulse a few times to chop everything coarsely.
  3. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth but still has some texture. If the pesto is too thick, add a bit more olive oil until the desired consistency is reached.
  4. Season with salt and pepper to taste and set aside.

Step 3: Assemble the Salad

  1. Arrange the baby arugula or mixed greens on a serving platter.
  2. Place the roasted butternut squash cubes on top of the greens, distributing them evenly.
  3. Tear the burrata balls into halves or quarters and place them around the salad, allowing the creamy center to ooze out slightly.
  4. Drizzle the walnut pesto generously over the salad and burrata, ensuring the nutty pesto coats the squash and cheese.
  5. If desired, drizzle the salad with balsamic glaze for a sweet, tangy finish.

Step 4: Garnish and Serve

  1. Finish the salad with a sprinkle of freshly cracked black pepper and a handful of toasted walnuts for added crunch.
  2. Serve immediately, while the butternut squash is still warm and the burrata is creamy.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 420 kcal
  • Sodium: 400mg
  • Protein: 12g

Leave a Comment

Recipe rating