Créé avec l’IA
Burrata and Roasted Winter Vegetables Salad
40 min 259 kcal par portion Moyen
Ingrédients
4 Portions
- burrata cheese200 g
- butternut squash200 g
- Brussels sprouts200 g
- olive oil2 tablespoons
- balsamic vinegar1 tablespoon
- salt1 teaspoon
- black pepper0,5 teaspoon
- arugula50 g
Instructions
- 1
Preheat your oven to 200°C (392°F).
- 2
Peel and cube the butternut squash into bite-sized pieces.
- 3
Trim the ends of the Brussels sprouts and cut them in half.
- 4
In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, and black pepper.
- 5
Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
- 6
While the vegetables are roasting, prepare the salad base by placing the arugula on a serving platter.
- 7
Once the vegetables are done, let them cool slightly before arranging them on top of the arugula.
- 8
Tear the burrata cheese into pieces and scatter it over the roasted vegetables.
- 9
Drizzle the balsamic vinegar over the salad.
