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

* Preheat oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
* Prepare vegetables: In a large bowl, toss the beets and butternut squash with olive oil, oregano, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
* Roast: Roast for 45-50 minutes, or until the vegetables are tender and slightly browned. Flip the vegetables halfway through cooking.
* Make dressing: While the vegetables are roasting, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl.
* 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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