Uploaded January 2023 | Updated September 2026, 2 weeks ago
Today I'm participating in a collaboration called #7daysofsalads. For this collaboration I am preparing a salad of arugula, burrata, and butternut squash. It's healthy and delicious and the perfect salad for a winter meal.
If you like this video, please give it a thumbs up and leave me a comment. If you're not subscribed to my channel, please consider subscribing.
Happy Baking ~ Wendy
#7daysofsalads #wintersaladrecipes #healthysalad
Arugula & Burrata Salad With Roasted Butternut Squash
(adopted from Alex Aldeborgh)
Ingredients
1 ball burrata cheese
4 1/2 cups butternut squash, cubed
3 tbsp extra virgin olive oil, divided
Salt
Pepper
1 tbsp fresh thyme leaves
1/3 cup whole raw almonds – toasted
5 cups arugula
1 1/2 tbsp balsamic vinegar
1/4 cup parsley, finely chopped
Instructions
Remove burrata cheese from fridge and drain. Set it on the counter in a small bowl so it comes to room temperature as you make the salad.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Peel butternut squash, remove seeds, and cut into 1/2 – 1 inch cubes.
Toss butternut squash cubes in 1 tbsp olive oil, a pinch of salt and pepper, and fresh thyme.
Spread the butternut squash cubes onto the prepared baking sheet. Roast in the oven for 20-25 minutes, until fork tender and edges begin to brown.
Place almonds on another baking sheet (unlined). Toast them in the oven for 5-7 minutes. Remove them and let cool to about room temperature, then roughly chop the almonds.
Place arugula in a salad bowl or mixing bowl. Add the remaining olive oil, balsamic vinegar, and a pinch of salt. Toss the arugula to coat in the oil and vinegar.
Assemble the salad: spread out the arugula in a layer on a serving platter. Add the butternut squash cubes. Use your hands to break the burrata into pieces and place them on the butternut squash. Sprinkle with toasted chopped almonds and chopped parsley.
Serve with a drizzle of olive oil and a pinch of crunchy sea salt.
Music
Youtube -
Royalty Free Music - by Bensound
iMovie Music - Two Seater
Like & Subscribe for more baking and cooking goodness
youtube.com/channel/simplywendylivelovebake
Follow Me:
Website - simply-wendy.com
Instagram - instagram.com/wendykernmurphy
Amazon Affiliate
Some videos contain affiliate links, which means that if you click on one of the product links and decide to buy it, I’ll receive a small commission. Thanks for supporting my channel ~ Wendy
Today I'm participating in a collaboration called #7daysofsalads. For this collaboration I am preparing a salad of arugula, burrata, and butternut squash. It's healthy and delicious and the perfect salad for a winter meal.
If you like this video, please give it a thumbs up and leave me a comment. If you're not subscribed to my channel, please consider subscribing.
Happy Baking ~ Wendy
#7daysofsalads #wintersaladrecipes #healthysalad
Arugula & Burrata Salad With Roasted Butternut Squash
(adopted from Alex Aldeborgh)
Ingredients
1 ball burrata cheese
4 1/2 cups butternut squash, cubed
3 tbsp extra virgin olive oil, divided
Salt
Pepper
1 tbsp fresh thyme leaves
1/3 cup whole raw almonds – toasted
5 cups arugula
1 1/2 tbsp balsamic vinegar
1/4 cup parsley, finely chopped
Instructions
Remove burrata cheese from fridge and drain. Set it on the counter in a small bowl so it comes to room temperature as you make the salad.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Peel butternut squash, remove seeds, and cut into 1/2 – 1 inch cubes.
Toss butternut squash cubes in 1 tbsp olive oil, a pinch of salt and pepper, and fresh thyme.
Spread the butternut squash cubes onto the prepared baking sheet. Roast in the oven for 20-25 minutes, until fork tender and edges begin to brown.
Place almonds on another baking sheet (unlined). Toast them in the oven for 5-7 minutes. Remove them and let cool to about room temperature, then roughly chop the almonds.
Place arugula in a salad bowl or mixing bowl. Add the remaining olive oil, balsamic vinegar, and a pinch of salt. Toss the arugula to coat in the oil and vinegar.
Assemble the salad: spread out the arugula in a layer on a serving platter. Add the butternut squash cubes. Use your hands to break the burrata into pieces and place them on the butternut squash. Sprinkle with toasted chopped almonds and chopped parsley.
Serve with a drizzle of olive oil and a pinch of crunchy sea salt.
Music
Youtube -
Royalty Free Music - by Bensound
iMovie Music - Two Seater
Like & Subscribe for more baking and cooking goodness
youtube.com/channel/simplywendylivelovebake
Follow Me:
Website - simply-wendy.com
Instagram - instagram.com/wendykernmurphy
Amazon Affiliate
Some videos contain affiliate links, which means that if you click on one of the product links and decide to buy it, I’ll receive a small commission. Thanks for supporting my channel ~ Wendy
