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5 from 1 vote
colorful salad in a bowl
Burrata, Prosciutto, & Butternut Squash Salad
Prep Time
20 mins
Total Time
20 mins
 
Course: Main Course, Salad
Keyword: Balsamic, Burrata, Butternut Squash, Pine Nuts, Prosciutto,
Servings: 2 salads
Ingredients
  • 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
  • ΒΌ cup balsamic vinegar
Instructions
  1. 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.
  2. Also toast the pine nuts in the oven on another baking sheet for 5 minutes, stopping just when they start to show color.
  3. 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.
  4. 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.