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Roasted Root Vegetable Salad with Burrata

    This hearty, roasted root vegetable salad recipe is made creamy burrata cheese, spicy arugula and crunchy toasted almonds. 

    Roastwed Root Vegetable Burrata Salad Recipe

    Just because the temps are dropping doesn’t mean salad season is coming to an end. In fact, I welcome fall which brings with it a desire for heartier, more satisfying salads. 

    Roasted Root Vegetable and Burrata Salad a comforting side dish recipe

    In honor of the fall season, I decided to turn my go-to arugula salad into something a bit more special by topping it with roasted root vegetables and creamy burrata cheese. Whenever you roast vegetables in a hot oven the natural sugars caramelize resulting in a sweet, tender end result.

    Burrata Cheese

    While you’ve probably seen burrata on restaurant menus before, you may be curious about what exactly makes burrata, burrata. Similar to mozzarella, burrata is a semi-soft Italian cheese. What makes burrata extra special is that it’s formed into a pouch and then filled with soft, stringy curd and cream.

    Roasted Root Vegetable Salad with Burrata an easy salad recipe

    The sweet roasted vegetables, spicy arugula and crunchy, toasted almonds are the ideal complement to the buttery, creamy burrata cheese. Sprinkle with a little salt and basil and you’re done.

    Your fork is waiting.

    Roasted Root Vegetable and Burrata Salad - a comforting side dish recipe

    Roasted Root Vegetable Burrata Salad

    4.67 stars average
    This heart, roasted root vegetable salad recipe is made creamy burrata cheese, spicy arugula and crunchy toasted almonds. 
    PREP: 15 mins
    COOK: 30 mins
    TOTAL: 45 mins
    Save
    Servings: 4

    Ingredients
     

    • 1 large beet (diced)
    • 1 medium sweet potato (peeled and diced)
    • 1 cup parsnips (peeled and diced)
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 4 cups arugula
    • 4 ounces buratta cheese
    • ¼ cup toasted almond slices
    • 1 tablespoon lemon juice
    • shredded basil (optional garnish )

    Instructions
     

    • Pre-heat oven to 400 degrees. Place cubed root vegetables on a large baking sheet and toss well with olive oil, salt and pepper. Roasted until fork tender, turning once, about 30 minutes.
    • To serve, scatter arugula all over a large platter. Top with roasted root vegetables, burrata cheese, toasted almonds, lemon juice and basil. Add additional salt and pepper to taste.

    Nutrition

    Serving: 2cupsCalories: 253kcalCarbohydrates: 19.4gProtein: 8.9gFat: 17.9gSaturated Fat: 5.2gMonounsaturated Fat: 12.7gCholesterol: 20mgSodium: 725mgFiber: 4.8gSugar: 6.6g
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    Disclosure: I am honored to be a Milk Means More Dairy Ambassador. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.

    Check out more satisfying salad recipes on my Pinterest board!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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