This beautiful butternut squash salad with creamy burrata cheese and peppery arugula is perfect for fall entertaining.
Feel free to use precut butternut squash to make this recipe easier.
Add squash; toss to coat.
Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 25 minutes.
When the squash has finished roasting, toss arugula with 2 tablespoons of the vinaigrette.
Transfer to a serving platter.
Scatter the squash over the arugula and top with burrata slices.
Drizzle with the remaining 2 tablespoons dressing and sprinkle with walnuts and pomegranate seeds (if using).
Tips
Tips: Pomegranate molasses has a bright, tangy flavor.
(Don’t confuse it with grenadine syrup, which contains little or no pomegranate juice.)
Find it in Middle Eastern markets and some large supermarkets near the vinegar or molasses.
(Do not let the syrup reduce too much or it will darken and become very sticky.)
Makes about 1/2 cup.
Refrigerate in an airtight container for up to 3 months.
To seed a pomegranate, fill a large bowl with water.
The seeds will drop to the bottom of the bowl and the pith will float to the surface.
Pour the seeds into a colander.
Rinse and pat dry.
The seeds can be frozen for up to 3 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
