Description
A beautiful warm salad featuring caramelised acorn squash and golden roasted pears with creamy burrata, sweet-tart cranberries, crunchy pistachios, fresh thyme, maple balsamic dressing, and hot honey.
Ingredients
For the Roasted Squash & Pear
1 medium acorn squash, halved, seeded and sliced (about 500 g)
2 ripe but firm pears, cored and sliced (about 320 g)
2 tbsp olive oil (30 ml)
2 tbsp pure maple syrup (30 ml)
1/2 tsp ground cinnamon (1 g)
1/2 tsp dried thyme (1 g)
1/4 tsp salt (1.5 g)
1/4 tsp black pepper (0.5 g)
For the Burrata & Toppings
8 oz burrata cheese (225 g)
1/2 cup dried cranberries (60 g)
1/3 cup shelled pistachios, roughly chopped (45 g)
2 tbsp fresh thyme leaves (4 g)
2 tbsp hot honey (42 g)
1 tbsp maple syrup (15 ml)
For the Maple Balsamic Drizzle
1 tbsp balsamic vinegar (15 ml)
1 tbsp pure maple syrup (15 ml)
1 tbsp olive oil (15 ml)
1/4 tsp Dijon mustard (1 g)
Pinch of salt
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Arrange the sliced acorn squash and pears on the prepared baking sheet. Drizzle with olive oil and maple syrup, then sprinkle with cinnamon, dried thyme, salt, and black pepper. Toss gently until everything is evenly coated.
2. Spread the squash and pears into a single layer, keeping the pieces slightly separated so they roast rather than steam. Roast for 25–30 minutes, turning the pieces halfway through, until the squash is tender and the pears are golden around the edges.
3. While the squash and pears are roasting, whisk together the balsamic vinegar, maple syrup, olive oil, Dijon mustard, and a pinch of salt until smooth and well combined. Set aside until ready to assemble.
4. Transfer the warm roasted squash and pears to a large serving platter. Arrange them naturally across the platter, allowing the caramelised edges to remain visible.
5. Place the burrata in the centre of the platter and gently tear it open so the creamy interior is visible. Scatter the dried cranberries, chopped pistachios, and fresh thyme leaves over the roasted squash, pears, and burrata.
6. Drizzle the maple balsamic dressing over the salad, followed by the hot honey and an extra light drizzle of maple syrup. Serve immediately while the squash and pears are warm and the burrata is creamy.
Notes
Choose ripe but firm pears so they hold their shape during roasting while developing golden, caramelised edges. Avoid overcrowding the baking sheet. A little space helps the squash and pears roast and caramelise evenly. Slice the squash and pears into reasonably similar sizes so they finish roasting at roughly the same time. Maple syrup can caramelise quickly, so keep an eye on the edges during the final minutes of roasting. Drizzle the maple balsamic dressing just before serving to keep the roasted ingredients warm and fresh. Tear the burrata open just before serving so its creamy centre spreads naturally across the warm vegetables. Serve as a side dish alongside roasted chicken, turkey, pork, or other savoury mains. The platter also works well as part of a larger sharing-style meal with fresh bread and other seasonal sides. Other winter squash can be used if cut into pieces that roast evenly. If burrata is unavailable, fresh mozzarella can be used, although it will not have the same creamy centre. The maple balsamic dressing can be prepared ahead and kept covered until serving. The squash and pears are best roasted shortly before serving so they remain warm and caramelised. Reduce the maple syrup or hot honey for a less-sweet version. Add the hot honey just before serving for the freshest flavour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean