Roasted Squash Salad

A delightful salad combining the earthy sweetness of roasted butternut squash, the creaminess of burrata cheese, the crunch of spicy hazelnuts, and the tangy-sweetness of maple vinaigrette. Perfect for a refreshing and flavorful meal.

Ingredients:

1 small butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
Salt and pepper to taste
4 cups mixed salad greens
1 burrata cheese ball
1/2 cup hazelnuts, toasted and chopped
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
Pinch of red pepper flakes
Salt and pepper to taste

Instructions:

Start by heating the oven to 400F 200C

Put the cubed butternut squash in a bowl and add 2 tablespoons of olive oil, salt, and pepper to taste

Toss the squash to coat it

Place the squash in a single layer on a baking sheet

Roast for 20 to 25 minutes, or until soft and slightly caramelized

Make the maple vinaigrette while the squash is roasting

In a small bowl, whisk together the maple syrup, balsamic vinegar, extra-virgin olive oil, Dijon mustard, minced garlic, red pepper flakes, salt, and pepper

Put away

Leave the squash to cool for a while after it's done roasting

To make the salad, put the mixed salad greens on four plates and mix them together

Cut the burrata cheese into small pieces and put them on top of the greens

You can put the toasted hazelnuts on top of the salad

Cook the butternut squash and then put it on top of the salad

Pour the maple vinaigrette over the whole salad

Serve right away and enjoy!

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