Arugula Burrata Salad with Roasted Squash and Pomegranate
This arugula burrata salad is a beautiful combination of fresh, creamy, crunchy, tangy and sweet. Topped with roasted caramel-y delicata squash, crisp apple slices, candied pecans, and pomegranate arils, and finished with a drizzle of homemade pomegranate vinaigrette, it’s perfect for fall or any time you crave a fresh, flavorful salad.
Erica’s Notes
You guys, the absolute chokehold this salad has on me. It’s all I want. Some may think that summer is the time for salads but FALL Y’ALL. Fall produce on a leafy green salad is everything.
Ask me for salad advice and I will almost always tell you this: leafy greens + cheese + nut + fruit + homemade dressing. You can never go wrong! If you’re hesitant about fruit in a salad, don’t be! It is magical and adds the perfect pop of sweet and tart flavor.
We’ve been getting lots of delicata squash in our CSA boxes each week, and it’s a good thing because delicata squash is my fave winter squash and it is criminally underrated. It has a thin, delicate skin that you don’t have to peel (get it, delicata?) and I’ve been making it in the air fryer for perfect, caramelized, slightly crisp squash pieces in a mere 10 minutes.
I know POM juice is available all year round but I saw the giant jug at Costco and had to have it, I am so excited for pomegranate season! The pomegranate juice inspired this luscious pomegranate vinaigrette and bing bang boom, the pieces of this easy arugula burrata salad fell together.
I will HAPPILY eat this on its own for an easy lunch or dinner but I’ve also served with roasted salmon or grilled chicken. Or it is a real crowd-pleaser and an easy side dish to serve at dinner parties. I already know this is going on my Thanksgiving menu this year!
Simple Ingredients You’ll Need to Make Burrata Arugula Salad
Arugula: peppery arugula makes the perfect salad base for sweet and rich flavors of apple, pomegranate and squash.
Burrata cheese: burrata is a fresh Italian cheese made from mozzarella cheese and cream, featuring a delicate outer shell of mozzarella with an inner creamy texture that melts in your mouth. Most grocery stores carry burrata cheese in the ‘fancy cheese kiosk’ located by the deli section. Sometimes it comes in one big 8oz ball, but my grocery store carries a version that is four 2oz balls, and I love to use the smaller balls for this salad!
Delicata squash: delicata squash is a type of winter squash that has a thin, edible skin. It is sweet, tender and very nutritious! They are in season from September to January and most grocery stores carry them in the produce section.
Apple: crisp, crunchy and sweet, apples are a perfect addition to this salad.
Pomegranate arils: pomegranate ails are bright and juicy and add the best pop of color and nutrition. They are an incredible contrast against the creamy burrata cheese.
Candied pecans: I don’t like the overly sugary pecans- both Santé nuts and Trader Joe’s have pecans that are just barely sweetened and so good.
Pepitas: reinforcing our fall flavors with roasted pumpkin seeds (aka pepitas). You can find these in the produce section with the other salad toppers like candied nuts and croutons OR in the baking aisle with the nuts, coconut, etc. If your store has a bulk section, they will be there too!
Pomegranate vinaigrette: made with pomegranate juice, good quality extra virgin olive oil, red wine vinegar, ground ginger and honey this pomegranate vinaigrette is the perfect way to bring everything together.
How to Make Arugula Burrata Salad
Squash: Prep a batch of air fryer delicata squash. If you don’t have an air fryer follow the oven instructions.
Vinaigrette: Whisk or shake the pomegranate salad dressing ingredients until emulsified.
Assembly: Arrange the arugula on a large platter, serving plate or medium bowl. Gently break open the ball of burrata (or burrata balls) and place pieces throughout the arugula. Layer on the delicata squash, apple slices, pomegranate arils, candied pecans, and pepitas. Sprinkle the whole thing with kosher salt and pepper, drizzle with pomegranate vinaigrette, and gently toss. Serve immediately.
Variation Ideas
This recipe is really not so much a recipe as it is an idea or starting point to make an easy salad. There are SO many ways to add variety but here are a few of my ideas!
- Swap out the squash: Use roasted sweet potatoes or butternut squash instead of delicata.
- Add more salad greens: try baby spinach, baby kale or radicchio or thinly sliced purple cabbage.
- Add grains: Quinoa, farro or wild rice can make this salad more filling.
- Try different nuts or seeds: Walnuts, crunchy pistachios, sliced almonds, pine nuts or sunflower seeds.
- Switch up the cheese: If you’re not a fan or can’t find burrata cheese you could use an alternate soft cheese like mini mozzarella balls, goat cheese or feta cheese.
- Change the fresh fruit: try sweet peaches, blood oranges, avocado slices or cherry tomatoes.
- Optional finishing touches: add a handful of fresh herbs like fresh mint or fresh basil leaves, a swish of balsamic glaze, drizzle of olive oil and squeeze of fresh lemon juice.
FAQs
You can prep some of the ingredients ahead of time like the pomegranate dressing, sliced apple, chopped nuts but for the best results, assemble the salad just before serving.
A classic balsamic vinaigrette, white balsamic vinaigrette or a simple lemon honey dressing works well with the salad’s flavors.
A softer type of cheese like feta, goat or ball of fresh mozzarella work great.
Add some salty prosciutto, grilled chicken breast or cooked quinoa for a boost of protein.
Store leftover dressing separately in an airtight container in the fridge up to 2 weeks. Store salad components separately in containers in the fridge for up to 2-3 days.
Check out my other favorite salads:
I’ll go ahead and dive headfirst into a creamy burrata pillow, k byeee.
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Arugula Burrata Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mix
- Cuisine: American
- Diet: Gluten Free
Description
This arugula burrata salad with roasted squash and tangy pomegranate vinaigrette is the perfect light meal or addition to any dinner party menu.
Ingredients
- 6 cups arugula
- 8 oz burrata cheese (I like the container that comes with four 2oz burrata balls if you can find it!)
- 1 batch air fryer delicata squash
- 1 small apple, thinly sliced
- 1/2 cup pomegranate arils
- 1/3 cup candied pecans, roughly chopped
- 2 tablespoons pepitas
- pinches of sea salt and black pepper
- Pomegranate vinaigrette
Instructions
- Prepare the air fryer delicata squash. If you don’t have an air fryer, follow the instructions for roasting it in the oven.
- Whisk or shake together the pomegranate vinaigrette.
- Place arugula in a large bowl or serving platter. Break open burrata ball(s) and distribute the creamy cheese amongst the arugula. Add the roasted delicata squash and apple slices.
- Sprinkle pomegranate arils, pecans and pepitas evenly over the entire salad. Season with a few cracks of sea salt and black pepper. Drizzle with pomegranate vinaigrette, toss gently and serve immediately.
WOW. Happy salad-ing friends, it’s so good.
Notes
Refer to above blog post for ingredient substitution ideas and answers to frequently asked questions.
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Nutrition
- Serving Size: 1/4 of the salad + 2 tablespoons vinaigrette
- Calories: 412
- Sugar: 18.2 g
- Sodium: 237.9 mg
- Fat: 27.7 g
- Carbohydrates: 36.7 g
- Fiber: 5.6 g
- Protein: 13.4 g
- Cholesterol: 28 mg
this is everything you could ever want in a fall salad. no notes. nothing but deliciousness.
Made this as a side with some marinated steak tips and it was the perfect fall meal! Great recipe!