Roasted Kuri Squash and Burrata Salad With Maple-Balsamic Dressing, Hazelnuts, Sage, and Arugula

Recipe by Brett Newman, Project Angel Heart executive chef

Celebrate the flavors of fall with this autumnal salad featuring sweet roasted kuri squash, creamy burrata, crunchy hazelnuts, crispy sage, and fresh arugula, all drizzled with a maple-balsamic dressing.

Squash provides fiber and beta-carotene, which the body converts to vitamin A to support eye health and immune function. Roasting brings out the squash’s natural sweetness, while burrata adds protein and calcium to support muscle and bone health. Hazelnuts provide heart-healthy unsaturated fats, and arugula contributes vitamins K and C, magnesium, and fiber to support bone health, immune function, and digestion, along with antioxidants that help protect cells from damage.

Roasted Kuri Squash and Burrata Salad With Maple-Balsamic Dressing, Hazelnuts, Sage, and Arugula

Serves 4–6 people

Ingredients

For the Salad

  • 2 medium kuri or delicata squash
  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • Salt and black pepper, to taste
  • 8 to 10 fresh sage leaves
  • 3 ounces arugula or mixed greens
  • 8 ounces burrata
  • 1/2 cup roasted hazelnuts, chopped

For the Dressing

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 2 teaspoons olive oil
  • Salt and black pepper, to taste

Instructions

For the Salad

Preheat oven to 425°F. Leaving skin on, halve squash lengthwise, scoop out seeds and slice into 1/2-inch-thick crescents.

On a large, rimmed baking sheet, toss squash with 2 tablespoons olive oil. Season with salt and black pepper. Roast for 20 to 25 minutes, flipping halfway through, until tender and lightly browned.

During the last 5 minutes of roasting, toss sage leaves with remaining 1 teaspoon olive oil and add to the baking sheet. Roast until crisp.

For the Smoked Tomato Aioli

In a small bowl, whisk together balsamic vinegar, maple syrup, and 2 teaspoons olive oil. Season with salt and black pepper.

To Serve

Arrange arugula on a large serving platter. Top with warm roasted squash and torn burrata. Drizzle with maple-balsamic dressing and garnish with roasted hazelnuts and crispy sage. Serve immediately.