Roasted delicata squash and creamy burrata paired with arugula, pomegranate arils and a drizzle of honey make for a delicious fall or holiday appetizer or weeknight side dish.
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Who says burrata is only for tomatoes and summertime? Enjoy this creamy, delicious cheese in the Autumn too with this roasted delicata squash and burrata salad.
Tender roasted delicata squash is paired with fresh burrata cheese and pomegranate arils and is drizzled with olive oil and honey. Crispy sage adds a pop of flavor and everything sits on a bed of peppery arugula.
This roasted delicata squash and burrata salad is perfect as an appetizer or side dish to your favorite fall entree. It’s easy to put together and sure to be a hit with family and guests alike.
If you love burrata as much as I do, be sure to give my burrata caprese and grilled peach and burrata salad a try!
Ingredients
Delicata squash: delicata squash is an oblong shaped yellow winter squash with green or orange strips. It’s named after it’s soft rind, which is edible!
Burrata: burrata is similar to fresh mozzarella, but super creamy on the inside. It’s usually stored in water and can be located with fresh mozzarella at the grocery store.
Arugula: arugula acts as the base for this salad and adds a peppery bite.
Pomegranate arils: pomegranates are in season September to November, so if you are making this for a fall appetizer, try to get a fresh pomegranate and remove the arils if you can.
Honey: honey really brings out the flavors of the roasted squash.
Sage: the sage is crisped up in butter and added as a garnish.
Olive oil
Salt and pepper
Equipment
Baking sheet
Cutting board and knife
Measuring spoons
Serving plate
Instructions
Preheat the oven to 400°F and line a baking sheet with parchment paper. Carefully cut the delicata squash in half lengthwise, scoop out the seeds with a spoon and slice each half into 1/2 inch slices.
Place delicate squash slices on the parchment lined baking sheet. Spray with olive oil spray and season with salt and pepper.
Bake delicata squash for 12-15 minutes, or until fork tender but not mushy. Allow the squash to cool for 10 minutes.
Meanwhile, heat one tablespoon of butter in a small frying over medium heat. Once the butter begins to bubble, add the sage leaves and cook for 2 minutes.
Remove sage leaves from the pan and drain on a paper towel. Allow the sage leaves to cool and crisp up.
On your serving plate, arrange arugula, then roasted delicata squash slices. Add burrata and sprinkle over the pomegranate arils.
Drizzle the entire salad with olive oil and honey and season with salt and black pepper. Garnish with crispy sage leaves.
Serve immediately.
FAQ
Can you eat the skin on delicata squash?
Yes, this squash got it’s name from it’s delicate skin. It’s thin and when cooked, gets soft and tender (and not chewy).
Can I make this ahead of time?
You can roast the squash ahead of time but I do not recommend assembling until right before serving. The moisture from the burrata, and the oil and honey can make things soggy.
What should I serve this with?
This roasted delicata squash and burrata salad would make a great appetizer or side dish to go along with soup (try my roasted tomato soup), panini sandwiches (try my apple and cheddar chicken melts), chicken, pork or tofu.
How do I store delicata squash and burrata salad?
I recommend storing the squash separate from the burrata to prevent it from getting soggy. Store both in an air tight container in the fridge for up to 3 days.
Substitutions and Variations
Arugula: if you don’t like arugula, I recommend spring mix for the base.
Burrata: although not quite the same, you can use fresh mozzarella in place of burrata.
Honey: balsamic glaze would be a great alternative to honey.
Nuts: toasted nuts, such as walnuts or pistachios would be a great flavor and texture addition to this salad.
More Recipes You’ll Love
- Whipped Goat Cheese and Squash Dip
- Pumpkin Pappardelle with Brown Butter
- Sheet Pan Maple Mustard Chicken
- Pear and Brie Flatbread
- Goat Cheese, Bacon and Fig Crostini
If you make this Roasted Delicata Squash and Burrata Salad, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Roasted Delicata Squash and Burrata Salad
Ingredients
- 1 medium delicata squash
- 2 4oz burrata balls
- 2 cups arugula
- 2 tbsp pomegranate arils
- 1 tbsp honey
- 1 tbsp olive oil
- 8-10 fresh sage leaves
- salt and pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Carefully cut the delicata squash in half lengthwise, scoop out the seeds with a spoon and slice each half into 1/2 inch slices.
- Place delicate squash slices on the parchment lined baking sheet. Spray with olive oil spray and season with salt and pepper. Bake delicata squash for 12-15 minutes, or until fork tender but not mushy. Allow the squash to cool for 10 minutes.
- Meanwhile, heat one tablespoon of butter in a small frying over medium heat. Once the butter begins to bubble, add the sage leaves and cook for 2 minutes. Remove sage leaves from the pan and drain on a paper towel. Allow the sage leaves to cool and crisp up.
- On your serving plate, arrange arugula, then roasted delicata squash slices. Add burrata and sprinkle over the pomegranate arils. Drizzle the entire salad with olive oil and honey and season with salt and black pepper. Garnish with crispy sage leaves. Serve immediately.
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