Description
A colourful, flavour-packed salad combining tender caramelised pumpkin, juicy roasted grapes, creamy burrata, crunchy pistachios, sweet dried cranberries, fresh herbs, and a bright hot honey dressing. Perfect as a starter, side dish, or light meal.
Ingredients
For the Roasted Pumpkin:
3 cups pumpkin or butternut squash, peeled, seeded, and cubed (420 g)
1½ tbsp olive oil (22 ml)
1 tbsp maple syrup (20 g)
½ tsp garlic powder (1.5 g)
½ tsp dried thyme (0.5 g)
½ tsp kosher salt (3 g)
¼ tsp black pepper (0.5 g)
For the Grapes:
2 cups seedless red grapes (300 g)
1 tsp olive oil (5 ml)
For the Salad:
2 cups mixed greens or arugula (60 g)
1 ball burrata cheese (125 g)
½ cup dried cranberries (75 g)
½ cup pistachios, roughly chopped (60 g)
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh thyme leaves (3 g)
For the Hot Honey Dressing:
2 tbsp hot honey (42 g)
1 tbsp extra-virgin olive oil (15 ml)
1 tbsp fresh lemon juice (15 ml)
1 tsp balsamic vinegar (5 ml)
½ tsp Dijon mustard (2.5 g)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place the cubed pumpkin or butternut squash in a bowl and toss with the olive oil, maple syrup, garlic powder, dried thyme, kosher salt, and black pepper until evenly coated.
2. Spread the seasoned pumpkin over one side of the prepared baking sheet. Toss the seedless red grapes with 1 teaspoon of olive oil and arrange them beside the pumpkin in an even layer.
3. Roast for 20–25 minutes, turning the pumpkin gently halfway through cooking. The pumpkin should be tender and caramelised, while the grapes should be softened and slightly blistered around the edges.
4. While the pumpkin and grapes roast, place the roughly chopped pistachios in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, then remove from the heat and allow them to cool.
5. In a small bowl, whisk together the hot honey, extra-virgin olive oil, fresh lemon juice, balsamic vinegar, Dijon mustard, kosher salt, and black pepper until smooth and well combined.
6. Arrange the mixed greens or arugula over a large serving platter. Add the warm roasted pumpkin and roasted grapes, spreading them throughout the greens.
7. Place the burrata in the centre of the salad. Gently tear it open so the creamy interior becomes visible and can spread naturally over the warm ingredients.
8. Scatter the dried cranberries and toasted pistachios over the salad. Add the chopped fresh parsley and fresh thyme leaves.
9. Drizzle the hot honey dressing evenly over the pumpkin, grapes, greens, and burrata just before serving. Serve immediately while the pumpkin is warm, the pistachios are crisp, and the burrata remains creamy.
Notes
Cut the pumpkin evenly so the pieces roast at the same rate. Spread the pumpkin and grapes into an even layer so they roast and caramelise rather than becoming overly soft. Toast the pistachios over medium-low heat and stir frequently because nuts can brown quickly. Add the burrata just before serving so its creamy centre remains soft and rich. Dress the salad at the last moment to keep the greens fresh and the pistachios crisp. If your hot honey is particularly spicy, use a little less dressing at first and add more to taste. Butternut squash works very well instead of pumpkin and can be roasted in the same way. The pumpkin and grapes can be roasted ahead of time and gently brought back to room temperature or warmed before assembling. Fresh mozzarella, crumbled feta, or soft goat cheese can be used instead of burrata. The hot honey dressing can be whisked together ahead of time and kept covered until needed. Give it another quick whisk before serving. For less heat, reduce the hot honey dressing or replace part of the hot honey with regular honey. Serve as a starter or side dish alongside roasted chicken or grilled meats, or enjoy it as a light meal. For entertaining, arrange the salad on a large platter with the burrata in the centre and drizzle with dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean