THANKSGIVING Honey roasted squash and burrata cheese salad with cranberries

THANKSGIVING Honey roasted squash and burrata cheese salad with cranberries

INGREDIENTS FOR 4 TO 6 PERSONS

Salad

  • 3/4 lb butternut squash wedges
  • 1 tsp salt
  • ½ tsp pepper
  • 3 garlic cloves not peeled and crushed
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 4 burrata cheese pieces
  • 4 tbsp cranberries
  • 1 bunch baby spinach
Black olive salad dressing
  • 4 tbsp olive oil
  • 2 tbsp black olives finely chopped
  • 1 small garlic clove finely chopped
  • Juice of 1 orange
  • 1 tbsp Aceto Balsamico
  • 1 tsp salt
  • ½ tsp black pepper

METHOD 

      • Season the squash wedges with salt and pepper.
      • Put in a cooking oven pan with the garlic on the side, drizzle olive oil and honey. Toss to coat. Bake at 400F for 20-25 minutes until golden. Cool.
      • Divide the spinach leaves into 4 plates mixed with the squash wedges. Place 1 burrata on top in the middle of the plate, top with cranberries.
      • Mix all the ingredients of the dressing, drizzle over the salad.


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