As the crisp autumn air settles in and the colorful hues of fall blanket the landscape, Thanksgiving invites us to celebrate the season’s bounty with heartfelt gatherings. One dish that captures the essence of this holiday is the Thanksgiving Harvest Burrata Salad with Roasted Beets and Maple-Glazed Carrots. This stunning salad isn’t just a visual delight; it’s a harmonious blend of creamy burrata, vibrant roasted beets, and sweet-glazed carrots—elevating any Thanksgiving table. The incorporation of seasonal greens and the crunch of toasted walnuts combined with the tangy burst of pomegranate seeds creates an unforgettable medley of flavors that will leave your guests raving about this dish long after the festivities are over.
What makes this salad truly appealing is its stunning simplicity. With minimal ingredients and straightforward preparation, you can whip up a show-stopping dish that impresses both the eyes and the palate. Plus, it fits seamlessly into any dietary preference, offering a vegetarian option packed with nutrients and flavors. Thanksgiving dinners often focus on traditional hearty dishes, but introducing a light, fresh salad like this offers a delightful contrast, balancing out the richness typically found in holiday fare. The combination of textures—from the crispness of the greens to the velvety burrata—ensures that this salad is as enticing to eat as it is to look at.
Why You’ll Love This Thanksgiving Harvest Burrata Salad
- Seasonal Flavors: The roasted beets and maple-glazed carrots are quintessential fall ingredients that celebrate the harvest season.
- Nutritious & Colorful: Packed with vitamins, minerals, and antioxidants, this salad is a healthy addition to your holiday meal.
- Easy to Prepare: With simple steps and minimal cooking techniques, this salad can be prepared seamlessly—even amid the busyness of holidays.
- Customizable: Enjoy this salad alone or as a side dish; it pairs wonderfully with other Thanksgiving staples like turkey and stuffing.
- Impressive Presentation: Serve it on a beautiful platter to create a visual centerpiece that will wow your guests.
Preparation Phase & Tools to Use
Before diving into making your Thanksgiving Harvest Burrata Salad, it’s essential to prepare your kitchen and gathering tools. Start by preheating your oven; this helps set the tone for roasting your beets and carrots. While the oven heats up, gather your ingredients and make sure everything is prepped. For the beets, ensure you have aluminum foil to wrap them, allowing them to roast evenly. A baking sheet is necessary for the carrots, and a whisk or mixing bowl will be required for the dressing.
To create a successful and visually stunning salad, choose a large serving platter for layering your ingredients. This not only highlights the beautiful colors of the salad but also makes for easy serving. As you start assembling, be sure to have a sharp knife for cutting the burrata and veggies. Additionally, keeping a cutting board handy simplifies the preparation process. Finally, remember to have a small bowl for tossing the roasted carrots with their sweet glaze.
Ingredients
- Mixed greens (arugula, spinach, or baby kale)
- Fresh burrata cheese (1 large ball)
- Roasted beets, sliced
- 4 large carrots, peeled and cut into sticks
- ¼ cup toasted walnuts, chopped
- ¼ cup pomegranate seeds
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
- 3 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
Instructions
Step 1: Roast the Beets
Start by preheating your oven to 400°F (200°C). Take your fresh beets, wrap them snugly in aluminum foil, and place them directly on the oven rack. Roasting the beets will deepen their natural sweetness while making them tender and easy to handle. Allow them to roast for about 40 to 50 minutes, or until you can easily pierce them with a fork. Once they are done, remove them from the oven, allow them to cool, then peel off the skin and slice them into thin rounds for the salad.
Step 2: Roast the Carrots
Lower the oven temperature to 375°F (190°C) for the carrots. In a mixing bowl, whisk together the olive oil, pure maple syrup, balsamic vinegar, and a sprinkle of salt and pepper. Add your carrot sticks to this mixture and toss until they are well coated. Spread them evenly on a baking sheet and roast for 25 to 30 minutes, flipping them halfway through for optimal caramelization. The goal is for the carrots to be tender with edges lightly browned from the glaze.
Step 3: Make the Dressing
While the beets and carrots are roasting, you can whip up the dressing. In a small bowl, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, and a pinch of salt and pepper. Whisk until the mixture is smooth and creamy. This dressing will provide a tangy, slightly sweet flavor that complements the rich ingredients of the salad.
Step 4: Assemble the Salad
Once everything is cooked and ready, it’s time to bring the salad together. Begin by arranging the mixed greens on a large serving platter. Next, beautifully layer the sliced roasted beets and the maple-glazed carrots on top of the greens. Gently place the whole burrata cheese in the center of the salad, allowing it to be the star of the show. Finally, sprinkle the toasted walnuts and pomegranate seeds over the top for that added crunch and burst of flavor.
Step 5: Dress and Serve
Right before serving, drizzle the fresh dressing over the assembled salad, ensuring every bite will be flavorful. Serve immediately to enjoy the contrasting textures of creamy burrata, crunchy nuts, and tender roasted veggies. This salad is best enjoyed fresh, showcasing the vibrancy of the ingredients.
Variations
- Protein: Add sliced grilled chicken or roasted chickpeas for a heartier version.
- Vegetables: Roasted sweet potatoes or Brussels sprouts can be substituted or added for more complexity.
- Spices: Experiment with spices like cumin or smoked paprika in the maple glaze for a different flavor profile.
Cooking Notes
- Make sure to use fresh ingredients to enhance the overall taste of the salad.
- This salad can be made ahead of time; simply keep the dressing separate until right before serving.
Serving Suggestions
- Pair this salad with turkey, stuffing, and other traditional Thanksgiving dishes.
- Serve it as a light lunch option next to a bowl of soup for a cozy meal.
Tips
- To save time, consider using pre-cooked or vacuum-sealed beets available at many grocery stores.
- Feel free to mix in seasonal fruits, like pears or apples, for a refreshing flavor twist.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 10g
- Sodium: 150mg
FAQs
Can I make the salad ahead of time?
Yes, you can prepare all the components in advance. Just keep the dressing separate until serving to maintain the freshness of the greens.
What if I can’t find burrata cheese?
If burrata is unavailable, you can substitute it with fresh mozzarella or goat cheese for a similar creamy texture.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. However, the greens may wilt, so it’s best to eat fresh.
Can I use other vegetables?
Absolutely! Feel free to get creative and use any seasonal vegetables you prefer; it’s a great way to adapt to personal tastes!
Conclusion
This Thanksgiving Harvest Burrata Salad with Roasted Beets and Maple-Glazed Carrots brightens up your holiday table with its vibrant colors and delightful flavors. The combination of flavors, textures, and health benefits makes it a rewarding addition to the Thanksgiving spread. As you gather around the table this season, let this salad serve as a reminder of the beauty of sharing delicious food with loved ones. Don’t forget to experiment with variations to make it your own, and feel free to share your experiences in the comments below—happy cooking!
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Thanksgiving Harvest Burrata Salad with Roasted Beets and Maple-Glazed Carrots
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
This Thanksgiving Harvest Burrata Salad with Roasted Beets and Maple-Glazed Carrots brightens up your holiday table with its vibrant colors and delightful flavors.
Ingredients
- Mixed greens (arugula, spinach, or baby kale)
- Fresh burrata cheese (1 large ball)
- Roasted beets, sliced
- 4 large carrots, peeled and cut into sticks
- ¼ cup toasted walnuts, chopped
- ¼ cup pomegranate seeds
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
- 3 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
Instructions
- Start by preheating your oven to 400°F (200°C). Take your fresh beets, wrap them snugly in aluminum foil, and place them directly on the oven rack. Roasting the beets will deepen their natural sweetness while making them tender and easy to handle. Allow them to roast for about 40 to 50 minutes, or until you can easily pierce them with a fork. Once they are done, remove them from the oven, allow them to cool, then peel off the skin and slice them into thin rounds for the salad.
- Lower the oven temperature to 375°F (190°C) for the carrots. In a mixing bowl, whisk together the olive oil, pure maple syrup, balsamic vinegar, and a sprinkle of salt and pepper. Add your carrot sticks to this mixture and toss until they are well coated. Spread them evenly on a baking sheet and roast for 25 to 30 minutes, flipping them halfway through for optimal caramelization. The goal is for the carrots to be tender with edges lightly browned from the glaze.
- While the beets and carrots are roasting, you can whip up the dressing. In a small bowl, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, and a pinch of salt and pepper. Whisk until the mixture is smooth and creamy. This dressing will provide a tangy, slightly sweet flavor that complements the rich ingredients of the salad.
- Once everything is cooked and ready, it’s time to bring the salad together. Begin by arranging the mixed greens on a large serving platter. Next, beautifully layer the sliced roasted beets and the maple-glazed carrots on top of the greens. Gently place the whole burrata cheese in the center of the salad, allowing it to be the star of the show. Finally, sprinkle the toasted walnuts and pomegranate seeds over the top for that added crunch and burst of flavor.
- Right before serving, drizzle the fresh dressing over the assembled salad, ensuring every bite will be flavorful. Serve immediately to enjoy the contrasting textures of creamy burrata, crunchy nuts, and tender roasted veggies. This salad is best enjoyed fresh, showcasing the vibrancy of the ingredients.
Notes
Make sure to use fresh ingredients to enhance the overall taste of the salad. This salad can be made ahead of time; simply keep the dressing separate until right before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
Nutrition
- Calories: 350 kcal
- Sodium: 150 mg
- Protein: 10 g