Roasted Squash Salad with Burrata, Pomegranate and Balsamic Reduction

I may not be a big fan of fall, but I'm definitely going to make the best out of the vegetables and fruits this season has to offer!

This salad is made with two of my favorite seasonal ingredients, squash and pomegranate! It comes together in no time and leaves you with nothing but satisfaction. The main star of this dish is roasted squash with enough sweetness which pairs beautifully with creamy burrata.

Pomegranate seeds brings all the crunch that you need and arugula ties up all the flavors together perfectly. Balsamic reduction has balance of sweet and tangy and adds a deep reach flavor to this salad. Overall it's an easy recipe to follow and can be a great addition to your Christmas or Shabe Yalda dinner table.

Ingredients:

Roasted Acorn Squash

• 1 small acorn squash

• 2 tablespoon olive oil

• 1 tablespoon fresh thyme leaves

Balsamic Reduction

• 1 cup balsamic vinegar

• 1 tablespoon sugar

To Serve

• 4 cups arugula

• 1 burrata

• 1/3 cup pomegranate seeds

• 1/2 tablespoon flakey salt

• 2 tablespoon olive oil

Instructions Acorn Squash:

1. Preheat the oven to 400°F.

2. Trim off top and bottom of the squash then cut it in half through the center and use a spoon to remove the seeds.

3. Lay each half on its flat sides and cut it to 1 inch thick slices.

4. Put a parchment paper on a baking sheet and place the squash slices on top.

5. Brush both sides of the squashes with olive oil and sprinkle them with fresh thyme.

6. Roast them in the oven for 20-25 minutes or until they become soft and golden brown.

7. Take them out of the oven and let it cool down.

Balsamic Reduction:

1. While the squashes are in the oven, heat balsamic vinegar and sugar in a saucepan over medium-high heat.

2. Bring it to boil, then reduce the heat to medium and let it simmer for about 10 minutes until it thickens and is reduced to about 1/3 cup (just note that it will thicken more as it cools).

3. Remove it from the heat and let it cool completely before using.

To serve:

1. Arrange arugula on a serving platter and top with roasted squash.

2. Cut the burrata in 6-7 pieces and arrange them between squashes. Top the burrata slices with olive oil and sprinkle them with flakey salt.

3. Top the salad with pomegranate seeds.

4. Drizzle with balsamic reduction.

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