Keyword:
Balsamic, Burrata, Butternut Squash, Pine Nuts, Prosciutto,
Servings: 2salads
Ingredients
4cupsof cubed butternut squash
Salt & pepper to taste
1tspgarlic powder
1tspolive oil
2tbsppine nuts
2cupsarugula
6-8ouncesthinly sliced prosciutto
2ouncesburrata
ΒΌcupbalsamic vinegar
Instructions
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.