Go Back Email Link
–+ servings
Roasted Root Vegetable and Burrata Salad - a comforting side dish recipe
Print Pin
5 from 2 votes

Roasted Root Vegetable Burrata Salad

This heart, roasted root vegetable salad recipe is made creamy burrata cheese, spicy arugula and crunchy toasted almonds. 
Course Entree Salad, Salad, Sides
Cuisine American
Keyword roasted root vegetable burrata salad, roasted vegetable salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 253kcal
Author Liz Della Croce

Ingredients

  • 1 large beet diced
  • 1 medium sweet potato peeled and diced
  • 1 cup parsnips peeled and diced
  • 2 tablespoons 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: 2cups | Calories: 253kcal | Carbohydrates: 19.4g | Protein: 8.9g | Fat: 17.9g | Saturated Fat: 5.2g | Monounsaturated Fat: 12.7g | Cholesterol: 20mg | Sodium: 725mg | Fiber: 4.8g | Sugar: 6.6g