Roasted Butternut Squash, Cranberry And Burrata Salad

1. 1

   Preheat oven to 425 degrees.

2. 2

   Line a baking sheet with foil. Toss the squash and cranberries with the olive oil, salt and pepper in a large bowl. Spread the squash mixture in an even layer on the baking sheet and roast for 10-15 minutes or until the squash is fork tender. Drizzle with the maple syrup and toss to coat. Allow to cool slightly or come to room temperature.

3. 3

   Place a bed of spinach leaves on a plate and top with 1/2 cup of the butternut squash relish. Top the relish with a ball of cheese and drizzle with balsamic vinegar. Repeat with the remaining ingredients. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.