Simply beautiful autumn salad with roasted butternut squash and burrata

I love autumn with all it’s beautiful colours and rich and flavourful fruits and veggies. I think it’s my favourite season. So this recipe, is like a warm autumn day in September. It’s the ultimate autumn salad with roasted butternut squash, radicchio and burrata. It’s so simple but yet so complex in taste. 

It’s a quick and easy weeknight dinner recipe or a light but elegant starter. I love the combination of the sweet and tasty butternut squash, the beautiful bitter radicchio, creamy burrata and crunchy almonds. Really delicious! Topped with a wonderful light lime and olive oil dressing. Each individual ingredient is so simple but put together they make the ultimate autumn salad! I can highly recommend to use burrata and not opt for mozzarella. Burrata tastes way better and has a wonderful creamy texture. Once you tasted burrata you won’t use mozzarella for salads anymore.

Of course this recipe is perfect for all fructose malabsorption sufferers. All pumpkin types are fructosefree and perfect for a fructosefree diet.

butternut pumpkin burrata salad autumn kürbis
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Salad with roasted butternut squash radicchio and burrata

Simply beautiful autumn salad with roasted butternut squash and burrata

Servings: 2 people
Ingredients
  • 2 burrata
  • 0,5 small radicchio
  • 1 handfull rucola
  • 1 handfull roasted almonds (chopped)
  • 1 small butternut squash
  • 1 bunch thyme
  • olive oil
  • fleur de sel
  • pepper
  • 1 lime (juice)
  • 2 tbsp white wine vinegar
  • 1 tsp rice syrup
Instructions
  1. Preheat the oven dot 170°C. Cut the butternut squash in half and remove the seeds. If you like peel the butternut squash and cut it into eighths. Put some baking parchment on a baking tray and lay the butternut squash out. Drizzle olive oil over it and sprinkle with fleur de sel. Sprinkle with thyme and pepper and rub it all in. Put the tray into the oven and roast for 25 - 30 minutes, or until edges start to brown. 

  2. Meanwhile wash the radicchio and rucola and lay out to dry on some kitchen paper. Chop the roasted almonds. 

  3. For the dressing: Mix 2 tbsp of olive oil, white wine vinegar, juice of a lime and rice syrup. 

  4. Divide the roasted butternut squash on your plates. Arrange the radicchio and rucola. Add the burrata and sprinkle with chopped almonds. Drizzle with dressing and sprinkle with a few left over thyme leaves. Enjoy!

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