Roasted Butternut Squash Salad with Burrata and Grapes
Roasted butternut squash salad is a great fall salad recipe. With burrata, grapes, and a balsamic based vinaigrette, this salad will excite your taste buds!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 butternut squash
- 1 tbsp olive oil
- 1/2 tsp McCormick® Ground Cinnamon
- 1 tsp McCormick® Thyme Leaves
- 1/4 tsp salt
- 1/4 tsp McCormick® Ground Black Pepper
- 5 oz Mixed greens
- 1/2 cup walnuts
- 4 oz burrata (cut into pieces)
- 1 cup red grapes
- 3 tbsp balsamic glaze
- 2 tbsp olive oil (extra virgin)
- 1 tsp McCormick® Thyme Leaves
- 1/4 tsp salt
- 1 clove garlic (minced)
Instructions
- 1
Preheat the oven to 400°F.
- 2
Peel the butternut squash with a vegetable peeler and cut it into slices.
- 3
Place the butternut squash slices on a baking sheet and drizzle with olive oil and add McCormick® Ground Cinnamon, McCormick® Thyme Leaves, salt and pepper.
- 4
Using your hands, rub the slices with olive oil and spices and make sure they're well coated.
- 5
Roast in the oven for 25 minutes. Check to see if they are cooked completely, if not, keep roasting for another 10 minutes. Once cooked, take the butternut squash our of the oven and let it slightly cool.
- 6
Arrange the greens on a large platter and top with walnuts, grapes and burrata. Add the butternut squash.
- 7
Make the vinaigrette by mixing the olive oil, garlic, thyme leaves and salt in a small bowl and drizzle over the salad. Drizzle balsamic glaze on top.