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