Burrata, Prosciutto, & Butternut Squash Salad

Servings: 2 salads

Author:

Main Course Salad

Burrata butternut squash Prosciutto pine nuts balsamic

🧂 Ingredients

1 Spread the butternut squash out on a baking sheet, season with the salt and
pepper, garlic powder, and olive oil. Bake in the oven at 425 for 25 minutes.
2 Also toast the pine nuts in the oven on another baking sheet for 5 minutes,
stopping just when they start to show color.
3 To assemble the salad, put the arugula down first then tear the prosciutto over
the lettuce. Add the burrata, and the squash once its cooled. Top it all off
with the pine nuts, a drizzle of olive oil, and a drizzle of balsamic vinegar.
4 To thicken your balsamic vinegar into a glaze: heat a nonstick pan on medium
heat. Add in your balsamic vinegar. Mix together every so often until the
vinegar starts to bubble, about 3 minutes. Gradually it will become sticky. Turn
the heat off and pour over your salad.