When we think about our holiday table, we think about slow roasted meats, gorgeous spreads of fish-centric dishes, baked pastas, and of course lots and lots of sweet treats. We also think about pops of color and snaps of freshness. Featuring caramelized roasted delicata squash, vibrant kale, fresh pomegranate seeds and rich, creamy burrata, this holiday salad is exactly what you need to round out your Italian holiday spread.  

THANKSGIVING BURRATA SALAD 

Serves 4-6

INGREDIENTS

▢ 10 oz baby kale
▢ 2 tbsp lemon juice
▢ 2 lbs delicata squash
▢ 1 red onion
▢ 4 tbsp Olive Oil, divided 
▢ 1/4 tsp Oregano Salt
▢ pinch Chili Pepper Flakes
▢ 1/2 cup pistachios
▢ 1/2 cup fresh pomegranate seeds
▢ 2 tbsp Balsamic vinegar to drizzle
▢ 1 ball fresh burrata
▢ salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 425°F. 
2. Trim both ends off the squash and cut them in half lengthwise. Scoop out the seeds and discard. Slice the halves crosswise into ½-inch thick slices. 
3. Peel the onion and cut it in half top to bottom. Cutt off the butt of the onion, and slice the onion from right to left into ¼ inch thick slices. 
4. Place the onion and squash onto a baking sheet and drizzle with 2 tbsp olive oil. Season with Oregano Salt and Chili Pepper Flakes and toss to ensure everything is equally oiled and seasoned. Spread evenly across the pan. 
5. Place the pan in the oven and roast for 15 minutes. Use a wooden spoon or spatula to turn over the squash to ensure even cooking, and add the pistachios to the pan. Toast for another 7 minutes until the squash is soft. Remove from the oven. 
6. Arrange baby kale on a serving platter and toss with 2 tbsp lemon juice and 1 tbsp Olive OIl. Spread the roasted squash, onion and pistachios on top of the kale, place the burrata in the middle, and sprinkle the pomegranate seeds on top of the salad. Finish with a healthy drizzle of olive oil (1 tbsp) and 2 tbsp IGP Balsamic vinegar, and sprinkle with a pinch of salt and freshly cracked black pepper. 
7. Mangiamo.