Roasted Butternut Squash Salad with Burrata and Basil Pistachio Pesto
This vibrant salad from Chef Chris Rains balances sweet roasted butternut squash with creamy burrata, nutty pesto, and a tangy pomegranate reduction.
Ingredients
-
1 Burrata ball (2 oz)
-
3 oz cut vine-ripened tomatoes
-
3 roasted butternut squash medallions
-
1 oz pomegranate reduction
-
2 oz aged extra virgin olive oil
-
¼ cup arugula
-
2 tbsp basil pistachio pesto
-
1 tbsp toasted pepitas
-
1 wedge brioche toast
-
Fresh lemon zest
Method
Drizzle oil and reduction on the plate for contrast. Arrange brioche, burrata, squash, tomatoes on top. Garnish: arugula, lemon zest, and pepitas.
Basil Pistachio Pesto
Chef Chris likes textured pesto, grinding nuts and cheese separately. Blend olive oil, garlic, and basil. Combine with nuts and cheese.
Toasted Pepitas
Toast pepitas in a dry pan over medium heat for 3-5 minutes
Chef's Insights
-
Peel squash with a peeler.
-
A drizzle of aged oil elevates flavor.
-
Prepare pesto ahead of time.
-
Store leftover pomegranate reduction in an airtight jar for up to a year.
Award winning Chef Chris Rains offers private chef dinners and culinary education. He can be reached at 615-305-4869.