Vibrant colors and delicious flavors come together in this Roasted Beet and Butternut Squash Salad with Burrata. Topped with toasted pine nuts and a drizzle of balsamic glaze, it’s a feast for the eyes and the taste buds.

Ingredients:
For the roasted vegetables:
* 2 medium beets, peeled and quartered
* 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
* 2 tablespoons olive oil
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
For the dressing:
* 1/4 cup balsamic vinegar
* 1/4 cup olive oil
* 1 tablespoon honey
* 1 teaspoon Dijon mustard
* Salt and pepper to taste
Other ingredients:
* 1 (8-ounce) ball of burrata cheese
* 1/4 cup toasted pine nuts
* 1/4 cup fresh arugula
* Optional: additional fresh herbs like basil or mint for garnish
Instructions: