This Winter Burrata Salad with Maple Mustard Vinaigrette is the perfect healthy side dish to enjoy throughout the holidays and into the later winter months!
Let it snow… Burrata!
I have an extreme love for burrata… And even more so when it’s thrown onto a delicious and fresh salad! And get this – this one takes only 10 minutes to throw together! I love how texturally interesting my Winter Burrata Salad is with the mix of crunchy apple, creamy burrata and those tangy pomegranate seeds that burst in your mouth! This one leans a little bit sweeter as it is pretty fruit heavy and has a little bit of everything – chopped butter lettuce, delicious burrata, apple, pear, pomegranate seeds, and candied pecans.
The easy homemade maple mustard vinaigrette is the perfect finishing touch and helps to tie all of the components together – you have got to try it! It’s a staple for me and it’s a great recipe to have on hand for any salad you make.
This salad will definitely be a crowd pleaser this festive season because it’s super simple, but feels so elevated! I’ve found that this is exactly what my holiday dinner table was missing – a little fresh sweetness to cut through such rich dishes has been a game changer for my holiday menu. It’s great for serving at a holiday dinner, but also, you don’t even need a special occasion to make this delicious salad! Pair it with your favorite protein and some carbs and you have yourself a balanced meal.
Any way you want it!
While it’s the perfect companion to any festive main dish, you could totally enjoy this salad on its own as a light lunch. It’s a really great meatless meal, so perfect for my vegetarian friends and for my vegan friends too if you hold the buratta and sub in a dairy free alternative of your choice!
If you feel like you want a little more protein, feel free to add in some shredded chicken or even some honey roast ham to keep on with the sweet and salty feel of the dish – the great thing about salads is that you can really just throw in whatever you like! Anything tossed in that delicious maple mustard vinaigrette is bound to taste good, so enjoy this Winter Burrata Salad your way!
What you’ll need:
Salad
- 6 – 7 oz Butter Lettuce, chopped
- 1 Red Apple, sliced
- 1 Pear, sliced
- 1/4 cup Pomegranate Seeds
- 1/4 cup Candied Pecans
- 8 oz Burrata
Maple Mustard Vinaigrette
- 3 tbsp Olive Oil
- 1 & 1/2 tbsp Maple Syrup
- 2 tsp Dijon
- 1 tsp Apple Cider Vinegar
- Salt & Pepper to taste
- Pinch of Garlic Powder
How it’s done:
- In a small mixing bowl or jar, combine the olive oil, maple syrup, dijon, apple cider vinegar, salt, pepper and garlic powder in a jar to make the salad dressing. Mix well, taste and adjust seasonings if necessary. Cover and refrigerate until ready to use.
- Assemble the salad by layering a bed of butter lettuce on a serving plate or bowl. Top with sliced apple, sliced pear, pomegranate seeds, and candied pecans. Break apart the burrata and evenly distribute on the salad.
- Drizzle with maple mustard vinaigrette. Top with fresh cracked pepper if desired. Enjoy!
FAQs
I typically find that most salads are best eaten fresh but if you feel like the portion size is too big to finish the first time around, here are some tips! If you are feeding less than 3 – 4 people, I’d recommend keeping the dressing separate from the salad and drizzling over individual portions so that you’re able to later store the salad and dressing separately in the refrigerator. Storing with the dressing already on it tends to result in soggy salad, so for best results keep them in different airtight containers in the fridge where they’ll last up to 3 – 4 days.
Yes! I have a little bit of a burrata obsession, but I understand it’s not for everyone. You could just leave it out completely, but it’s easily swappable in this recipe if you’d like to add another soft cheese in its place. You can sub it for ricotta, goat cheese or feta! I just love the creaminess the addition of cheese brings to this salad.
Yes – this Winter Burrata Salad is completely free of gluten products! If you know you have some friends with dietary restrictions dining with you this festive season, this recipe is a must-try. It’s meatless, gluten free, and can easily be made vegan by subbing the burrata for your preferred alternative!
What to serve with this salad:
- Winter Margaritas
- Honey Pear Sage Margaritas
- Lemon Chicken Soup
- Lemon Alfredo Pappardelle
- Spinach Tortellini Minestrone
- Italian Bomba Rigatoni
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PrintWinter Burrata Salad With Maple Mustard Vinaigrette
- Total Time: 10 minutes
- Yield: 3-4 servings
Description
This Winter Burrata Salad with Maple Mustard Vinaigrette is your new favorite side dish to enjoy throughout the holidays – and it tastes as good as it looks!
Ingredients
Salad
6-7 oz butter lettuce, chopped
1 red apple, sliced
1 pear, sliced
1/4 cup pomegranate seeds
1/4 cup candied pecans
8 oz burrata
Maple Mustard Vinaigrette
3 tbsp olive oil
1 & 1/2 tbsp maple syrup
2 tsp dijon
1 tsp apple cider vinegar
salt and pepper to taste
pinch of garlic powder
Instructions
- First make the salad dressing by combining the olive oil, maple syrup, dijon, apple cider vinegar, salt, pepper and garlic powder in a jar or small mixing bowl. Mix well to combine. Taste and adjust seasonings if necessary. Cover and refrigerate until ready to use.
- Assemble the salad by layering a bed of butter lettuce on a serving plate or bowl. Top with sliced apple, sliced pear, pomegranate seeds, and candied pecans. Break apart the burrata and evenly distribute on the salad.
- Drizzle with maple mustard vinaigrette. Top with fresh cracked pepper if desired. Enjoy!
Notes
I typically find that most salads are best eaten fresh but if you feel like the portion size is too big to finish the first time around, here are some tips! If you are feeding less than 3 – 4 people, I’d recommend keeping the dressing separate from the salad and drizzling over individual portions so that you’re able to later store the salad and dressing separately in the refrigerator. Storing with the dressing already on it tends to result in soggy salad, so for best results keep them in different airtight containers in the fridge where they’ll last up to 3 – 4 days.
- Prep Time: 10 mins
