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Writer's pictureLauren

WARM VEGETABLE & BURRATA SALAD WITH HERBED VINAIGRETTE



This warm salad is inspired by a lunch I had up in Snowmass back in December and haven't been able to stop thinking about it! I knew right away I had to create this one with my own spin and it's instantly become a favorite! Schär rustic bread makes for some delicious crunch on this salad! It's the perfect mix of healthy and filling with a ton of flavor! This one is great on its own (this is how I eat it), but it can also be a side or a base for your favorite protein.



What You'll Need:

For the vegetable salad:

• 2 cups butternut squash, diced

• 1-2 carrots, shaved into ribbons

• 2 cups Brussels sprouts, cut in half

• Gluten Free Bread

• Burrata Cheese

• Avocado Oil

• Salt & Pepper


For the vinaigrette:

• 2 tbsp chopped fresh chives

• 1 tsp onion powder

• 1/2 tsp oregano

• 1/2 tsp Italian seasoning

• 1/2 tsp red pepper flakes

• 1/4 cup quality olive oil

• 1 tsp honey

• 2 tbsp champagne vinegar

• Salt & pepper


How To:

≥≥ Preheat the oven to 400º. On a nonstick baking sheet, or lined baking sheet, place your butternut squash, shaved carrot and Brussels. Drizzle with a little avocado oil, salt and pepper. Bake for 10ish minutes or until roasted, but not mushy.


≥≥ Let's make the vinaigrette! In a bowl, place your vinegar, spices, and honey. Then whisk in your olive oil slowly. Add salt and pepper as needed.


≥≥ Now we're going to make some crispy bread! Slice up your gluten free bread into cubes. Drizzle with a little olive oil, salt and pepper. Pop into the oven on a baking sheet, on broil, for just a few minutes. Watch them so they don't burn!


≥≥ In a bowl, combine some of the roasted vegetables, some crispy bread chunks, top with burrata and drizzle with the vinaigrette.


Enjoy!




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