Burrata, Prosciutto, and Butternut Squash Salad is a stand-out from your usual with a vibrant flavor combination of salty, creamy, bitter, nutty, roasted, and fresh that all work so well together.Jump to Recipe
I first started making this salad a few years ago when I found a very similar version of this one at a local café in D.C. called Pret a Manger. It was a place I went so frequently because their food and bakery were fresh and delicious. If you have a Pret near you, you know what I mean.
Anyway, this salad completely caught my attention solely because I had never seen ricotta in a salad before. I hesitantly tried it, but to my surprise, I really loved this use for it. And thus, this salad has just stuck with me over the years when I need something really different and interesting.
BURRATA, PROSCIUTTO, & BUTTERNUT SQUASH SALAD
This salad is a melody of flavors, while every component is delicious in its own right. I don’t think I have any one favorite part of this salad because it works so well as a whole. There’s the roasted flavor from the butternut squash, toasted pine nuts, thin salty prosciutto, creamy burrata, fresh and spicy arugula, and bitter balsamic. I hope this is painting a picture of how all these opposite flavors play together.
In my recipe though, instead of using ricotta, I decided to change it up and use burrata! This is an ingredient many people are still going nuts over and I thought this would be a really fun use for it. If you’ve never had burrata before, be daring and try something new!
I do think it’s a factor that makes this salad so fun since you don’t normally find soft cheeses in a salad and that’s partly what got me so hooked in the first place. Then there’s the pairing of prosciutto and butternut squash together, which seems like an unlikely duo. But again, the warm roasted vegetables pairing with the thin salty prosciutto, just work.
WHAT IS BURRATA THOUGH?
Burrata is amazing. If you’ve never had burrata or don’t understand what it is or how to use it, this is a great time to try it. A few ways to use burrata that are all different from each other would be over pasta, in a salad, or on top of pizza! I love all the versions, but I think this way is the most unexpected.
As for what it is, it’s a cheese in its own right first made 100 years ago in the area of Murgia. Its stringy outer skin is made from mozzarella and the creamy center is similar to ricotta in that it’s fresh cream. Burrata in itself might be new and unfamiliar to you, but its two separate components will feel very familiar.
At first glance, this salad looks and feels like a French or Italian Fall. After all, the café I got the original at is a French café that has locations all over Paris. I really like that this dish uses Italian ingredients in a light and fresh way when the misconception is that all Italian food is heavy. A lot of the cuisine that doesn’t get as much attention is the fresh sun-ripened vegetables, seafood, nuts, and healthy fats.
Make this salad for lunch, but it’s also hearty enough that you could eat it for dinner. Pair it with a soup or a crusty loaf of grilled ciabatta bread for a more complete meal. The squash will have you believe it’s only good to eat in the fall, but enjoy it in any season.
This salad is hearty and fills many dietary needs. It has 319 calories, 11 g protein, 33 g carbs, 19 g fat.
Burrata will keep for a couple of days after it’s cut open, but it’s best eaten as soon as possible. The rest of the salad will keep for a little longer.
AS ALWAYS, IF YOU MAKE THIS – PLEASE LEAVE A COMMENT BELOW!
Burrata, Prosciutto, & Butternut Squash Salad
- 4 cups of cubed butternut squash
- Salt & pepper to taste
- 1 tsp garlic powder
- 1 tsp olive oil
- 2 tbsp pine nuts
- 2 cups arugula
- 6-8 ounces thinly sliced prosciutto
- 2 ounces burrata
- ¼ cup balsamic vinegar
Spread the butternut squash out on a baking sheet, season with the salt and pepper, garlic powder, and olive oil. Bake in the oven at 425 for 25 minutes.
Also toast the pine nuts in the oven on another baking sheet for 5 minutes, stopping just when they start to show color.
To assemble the salad, put the arugula down first then tear the prosciutto over the lettuce. Add the burrata, and the squash once its cooled. Top it all off with the pine nuts, a drizzle of olive oil, and a drizzle of balsamic vinegar.
To thicken your balsamic vinegar into a glaze: heat a nonstick pan on medium heat. Add in your balsamic vinegar. Mix together every so often until the vinegar starts to bubble, about 3 minutes. Gradually it will become sticky. Turn the heat off and pour over your salad.