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.

* Assemble salad: Once the vegetables are done, let them cool slightly. Arrange the roasted beets and butternut squash on a large platter. Top with the burrata cheese, arugula, toasted pine nuts, and drizzle with the dressing.
* Serve: Garnish with additional fresh herbs if desired, and serve immediately.
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