Roasted Beet and Butternut Squash Salad with Burrata

 Optional: additional fresh herbs like basil or mint for garnish

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, toss the beets and butternut squash with olive oil, oregano, salt, and pepper. Spread them in a single layer on the prepared baking sheet.

Roast for 45-50 minutes, or until the vegetables are tender and slightly browned. Flip the vegetables halfway through cooking.

While the vegetables are roasting, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl.

Once the vegetables are done, let them cool slightly. Arrange the roasted beets and butternut squash on a large platter. Top with the burrata cheese, arugula, toasted pine nuts, and drizzle with the dressing.

Garnish with additional fresh herbs if desired, and serve immediately.Tips

1. Roasting tips: Roast the beets and butternut squash in advance to save time. Wrap them in foil and roast at 425°F (220°C) for about 45 minutes, or until tender.
2. Burrata cheese: Use high-quality burrata cheese for the best flavor and texture. If you can’t find burrata, you can substitute it with a combination of mozzarella and cream cheese.
3. Citrus vinaigrette: Make the citrus vinaigrette in advance and store it in the fridge for up to 3 days. Adjust the amount of citrus juice and honey to taste.
4. Assembly: Assemble the salad just before serving to prevent the greens from wilting.