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
Scale
- 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