8 oz burrata cheese (or fresh mozzarella), torn into pieces
Salt and pepper, to taste
Fresh thyme or parsley, for garnish (optional)
For the Maple Glaze:
3 tablespoons olive oil
3 tablespoons pure maple syrup
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions:
Step 1: Roast the Vegetables
Preheat your oven to 400Β°F (200Β°C) and line a baking sheet with parchment paper.
In a large bowl, toss the Brussels sprouts and butternut squash with olive oil, maple syrup, balsamic vinegar, Dijon mustard, salt, and pepper until evenly coated.
Spread the vegetables out on the prepared baking sheet in a single layer.
Roast for 25-30 minutes, stirring halfway through, until they are tender and caramelized.
Step 2: Prepare the Salad
In a large serving bowl, combine the roasted Brussels sprouts and butternut squash.
Add the crumbled bacon, walnuts, and feta cheese, gently tossing to combine.
Step 3: Add the Burrata
Top the salad with torn pieces of burrata cheese. Drizzle with additional maple syrup or olive oil if desired.
Step 4: Serve
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