Name: Roasted Pumpkin & Caramelized Pear Salad with Burrata, Pomegranate, Pistachios & Brown Butter Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups pumpkin, peeled, seeded, and cubed (420 g); 2 tbsp olive oil (30 ml); 1 tbsp maple syrup (20 g); 1 tsp dried thyme (1 g); ½ tsp ground cinnamon (1 g); ½ tsp kosher salt (3 g); ¼ tsp black pepper (0.5 g); 2 ripe but firm pears, cored and sliced into wedges (350 g); 1 tbsp butter (14 g); 1 tbsp maple syrup (20 g); ½ tsp ground cinnamon (1 g); 4 cups mixed greens or baby arugula (120 g); 1 ball burrata cheese (125 g); ⅓ cup pomegranate arils (55 g); ⅓ cup shelled pistachios, roughly chopped (45 g); 2 tbsp fresh thyme leaves (6 g); 4 tbsp unsalted butter (56 g); 2 tbsp apple cider vinegar (30 ml); 1 tbsp honey (21 g); 1 tbsp fresh lemon juice (15 ml); 1 tsp Dijon mustard (5 g); ¼ tsp kosher salt (1.5 g); ¼ tsp black pepper (0.5 g)

Description

A beautiful seasonal salad combining tender roasted pumpkin, caramelized pears, creamy burrata, juicy pomegranate arils, crunchy pistachios, fresh thyme, and a rich nutty brown butter dressing.

Ingredients

For the Roasted Pumpkin:

3 cups pumpkin, peeled, seeded, and cubed (420 g)

2 tbsp olive oil (30 ml)

1 tbsp maple syrup (20 g)

1 tsp dried thyme (1 g)

½ tsp ground cinnamon (1 g)

½ tsp kosher salt (3 g)

¼ tsp black pepper (0.5 g)

For the Caramelized Pears:

2 ripe but firm pears, cored and sliced into wedges (350 g)

1 tbsp butter (14 g)

1 tbsp maple syrup (20 g)

½ tsp ground cinnamon (1 g)

For the Salad:

4 cups mixed greens or baby arugula (120 g)

1 ball burrata cheese (125 g)

⅓ cup pomegranate arils (55 g)

⅓ cup shelled pistachios, roughly chopped (45 g)

2 tbsp fresh thyme leaves (6 g)

For the Brown Butter Dressing:

4 tbsp unsalted butter (56 g)

2 tbsp apple cider vinegar (30 ml)

1 tbsp honey (21 g)

1 tbsp fresh lemon juice (15 ml)

1 tsp Dijon mustard (5 g)

¼ tsp kosher salt (1.5 g)

¼ tsp black pepper (0.5 g)

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Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Add the pumpkin cubes to a large bowl and toss with olive oil, maple syrup, dried thyme, cinnamon, kosher salt, and black pepper until evenly coated.

2. Spread the pumpkin over the prepared baking sheet in a single layer, leaving enough space between the pieces. Roast for 25–30 minutes, turning halfway through, until tender and caramelized around the edges. Remove from the oven and let cool slightly.

3. While the pumpkin roasts, melt the butter in a large skillet over medium heat. Add the pear wedges and cook for 2–3 minutes per side, gently turning them, until lightly golden and softened.

4. Drizzle the maple syrup over the pears and sprinkle with cinnamon. Continue cooking for another 1–2 minutes, gently turning the pears until glossy and lightly caramelized. Remove from the heat.

5. Melt the unsalted butter in a small saucepan over medium heat. Cook for 3–5 minutes, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma. Watch closely so it does not become too dark. Remove from the heat and let cool slightly.

6. Whisk the warm brown butter with apple cider vinegar, honey, fresh lemon juice, Dijon mustard, kosher salt, and black pepper until smooth and well combined.

7. Arrange the mixed greens or baby arugula on a large serving platter. Add the roasted pumpkin and caramelized pear wedges, distributing them evenly across the greens.

8. Place the burrata in the centre of the salad and gently tear it open so the creamy interior is visible. Scatter the pomegranate arils and chopped pistachios over the salad.

9. Drizzle the warm brown butter dressing over the salad and burrata just before serving.

10. Finish with fresh thyme leaves and serve immediately while the pumpkin and pears are still slightly warm.

Notes

Choose pears that are ripe but still firm enough to hold their shape during cooking. Spread the pumpkin in a single layer so it roasts and caramelizes instead of steaming. Watch the brown butter carefully because it can go from golden to overly dark quickly. Place the burrata in the centre and gently open it just before serving to showcase its creamy interior. Drizzle the dressing over the salad immediately before serving to keep the greens fresh. Briefly toast the pistachios in a dry skillet if desired to bring out their natural flavour and aroma. The roasted pumpkin and caramelized pears can be prepared ahead and gently reheated before assembling the salad. The brown butter dressing can also be prepared ahead. If it thickens as it cools, gently warm it and whisk again before serving. Fresh mozzarella or another soft, creamy cheese can be substituted for burrata. For the best texture, store the greens, dressing, and other salad components separately when possible. Serve as an autumn side dish alongside roasted chicken or turkey, or pair with warm crusty bread for a light lunch.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: American