Butternut, pumpkin & root veggies salad, burrata & vanilla-orange vinaigrette

Preparation: 25min
Cooking time: 1 h
Servings: 4

Ingredients:

  • 1 butternut of 1.2 kilo
  • 1 pumpkin of 1.2 kilo
  • 3 parsnips (other root veggies work too, carrots…)
  • 125 spinach salad leaves
  • 1 spring onion
  • 2 spoons parsley
  • 75 grams of pine nuts ( or pecan)
  • 2 Biancolatte burratas
  • 3 large spoons olive oil
  • pepper & salt to taste

Vinaigrette:

  • 2 vanilla buds
  • 2 oranges
  • 6 large spoons olive oil

Preparation:

  1. preheat the oven to 150°C. Peal the veggies, take out the seeds, rinse & slice them (about 1 cm).
  2. spread a bit of oil on the oven pan, place the veggies slices, poor the olive oil all over, salt & pepper to taste (I use a lot). Cook for 1 hour.
  3. Prepare the vinaigrette: get the juice from the oranges. Open the vanilla buds & collect the seeds. In a bowl, mix the vanilla, orange juice, oil, a bit of salt.
  4. Roast the pine nuts in a pan, slice the spring onion, rinsed spinach & parsley
  5. When the veggies are cooked, take out & let cool 10min. Spread the nuts, the spinach, onions, parsley, the two burrata & the vinaigrette. Add salt & pepper to taste.

 

Bon appétit!

Eva Piccon, Founder & Chef HAPPYNOMIE

 


Products from this recipe

Burrata - 100 gr

SFr. 3.50
On Sale

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