Ingredients
1 butternut squash (about 3lb)
5 ounces baby arugula
8 ounces Burrata, cut into thin slices
1/4 pound hazelnuts
1 cup balsamic vinegar (does not have to be your very best, since it will be reduced to make a glaze. Keep the expensive stuff for a dish that really needs it.)
1 tablespoon white balsamic vinegar
4 tablespoons extra virgin olive oil (plus some more for drizzling)
2 tablespoons hazelnut oil
Salt and freshly ground pepper
Instructions
Toast the hazelnuts. Preheat the oven to 360°F. Spread the hazelnuts in a single layer on a baking sheet. Bake for about 15 minutes. Stir the nuts often to make sure that they toast evenly. Remove the hazelnuts from the oven when they are fragrant and golden, and allow them to cool at room temperature.
After cooled, rub them with your hands, to remove the skin. Cut the hazelnuts in half and set aside. Preheat the oven to 400°F. Slice the stem off of the top of the squash and remove the bottom. With a vegetable peeler remove the skin. Cut the squash in half lengthwise, and remove the seeds.
Slice the flesh into 3/4-inch dice. Drizzle with olive oil, season with salt and toss to combine. Place the cubes on a baking sheet lined with foil and bake for about 25 minutes. Remove the squash from the oven and let it cool.
In a small skillet or saucepan, bring the balsamic vinegar to boil over medium-high heat. Lower the heat and long slow simmer until reduced to about a third of its original volume.
In a small bowl, mix the olive oil, hazelnut oil and white balsamic vinegar. Season with salt and whisk until creamy. In a large bowl toss the arugula with the half of the vinaigrette. Arrange them on a platter.
Top with the butternut squash cubes and burrata. Drizzle with the remaining vinaigrette and sprinkle with pepper. Spoon the balsamic reduction generously on top, finish with the hazelnuts and serve.
Key Points About Ingredients:
- Butternut squash is an excellent source of vitamin A and vitamin C, and its natural sugars caramelize beautifully when roasted at high heat, intensifying its sweetness.
- Burrata is a fresh Italian cheese made from mozzarella and cream; its lush, milky interior contrasts perfectly with bold, acidic balsamic glaze.
- Hazelnuts are rich in heart-healthy monounsaturated fats, vitamin E, and manganese; toasting them deepens their flavor and removing the skins reduces bitterness.
- Baby arugula delivers a peppery, slightly bitter bite that balances the richness of burrata and the sweetness of squash.
- Hazelnut oil adds a nutty depth to the vinaigrette that complements the toasted hazelnuts and ties the entire dish together.
- Reducing balsamic vinegar concentrates its natural sugars and acidity into a thick, glossy glaze — no expensive bottle required for this technique.
Key Nutritional Insights:
- This salad provides a substantial dose of vitamin A primarily from the butternut squash, supporting eye health and immune function.
- The combination of hazelnut oil, extra virgin olive oil, and whole hazelnuts delivers a healthy profile of monounsaturated and polyunsaturated fats.
- Burrata contributes a meaningful amount of calcium and protein per serving, making this salad more satiating than a typical green salad.
- Arugula is a cruciferous leafy green that supplies vitamin K, folate, and antioxidants while keeping the calorie count modest.
- The balsamic glaze adds concentrated flavor with minimal added fat, making it an efficient way to dress a salad with impact.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories520
- Standard DV% Daily Value*
- Total Fat38 g72 g52.78%
- Saturated Fat11 g20 g55%
- Trans Fat0 g
- Polyunsaturated Fat5 g
- Monounsaturated Fat20 g
- Cholesterol40 mg300 mg13.33%
- Sodium310 mg2300 mg13.48%
- Total Carbohydrate32 g275 g11.64%
- Dietary Fiber5 g28 g17.86%
- Total Sugars14 g
- Added Sugars0 g50 g0%
- Sugar Alcohal0 g
- Protein13 g50 g26%
- Vitamin D (Cholecalciferol)10 mcg20 mcg50%
- Calcium280 mg1300 mg21.54%
- Iron3 mg18 mg16.67%
- Potassium720 mg4700 mg15.32%
- Vitamin A14200 mcg900 mcg1577.78%
- Vitamin C (Ascorbic Acid)28 mg90 mg31.11%
- Vitamin E (Tocopherol)7 mg15 mg46.67%
- Vitamin K95 mcg120 mcg79.17%
- Vitamin B1 (Thiamin)0.2 mg1.2 mg16.67%
- Vitamin B2 (Riboflavin)0.2 mg1.3 mg15.38%
- Vitamin B3 (Niacin)1.8 mg16 mg11.25%
- Vitamin B6 (Pyridoxine)0.3 mg1.7 mg17.65%
- Folate80 mcg400 mcg20%
- Vitamin B12 (Cobalamine)0.4 mcg2.4 mcg16.67%
- Biotin4 mcg30 mcg13.33%
- Vitamin B5 (Pantothenic acid)0.9 mg5 mg18%
- Choline45 mg550 mg8.18%
- Phosphorus280 mg1250 mg22.4%
- Iodine8 mcg150 mcg5.33%
- Magnesium65 mg420 mg15.48%
- Zinc1.8 mg11 mg16.36%
- Selenium6 mcg55 mcg10.91%
- Copper0.6 mg0.9 mg66.67%
- Manganese1.4 mg2.3 mg60.87%
- Chromium3 mcg35 mcg8.57%
- Molybdenum8 mcg45 mcg17.78%
- Chloride120 mg2300 mg5.22%
