The. Ultimate. Fall. Yumm. Salad.
I swear there are leafy greens under all that fall goodness.
Roasted butternut squash
Roasted pumpkin seeds (Pepitas)
Roasted beets (just buy these pre cooked from the market)
Salt and Pepper
Bacon crumbles (on the side if vegetarian)
Lay down a bed of Arugula
Sprinkle pomegranate seeds lavishly across the bed of Arugula, then butternut squash, beets — cut into wedges for best texture, and pepitas.
Drizzle EVOO and balsamic vinegar, then salt and pepper liberally.
Drain Burrata from water and put on top of the layered salad.
Run a butter knife to release the Burrata porn?, then season each Burrata with salt, pepper, and EVOO. Then take the balsamic reduction and drizzle that all over, generously for a little sweetness.
Bacon crumbles are optional sprinkled on top.
Roasted Butternut Squash:
Butternut Squash (pre-diced)
Dash of sugar
Preheat oven to 425-450. 450 if you want more char
Toss all the ingredients together, put in the oven for 20-25 minutes.
Take out once golden/charred.
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