I am broccoli-biased. For me, eating raw broccoli is what I imagine eating sandpaper feels like. But when it’s drizzled with a little oil and roasted at high temps to get a little toasty brown, that is when the beauty of broccoli comes through. So when I saw on Felidia’s Thanksgiving menu she had an antipasti dish with broccoli, squash and burrata, I was inspired to try this dish at home.
If you’re not familiar with burrata, think of it as mozzarella’s creamier cousin. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture.In fact, “burrata” means “buttered” in Italian. It is usually served fresh, at room temperature. It is high in fat, but this recipe is intended for two people, so you’re really only eating half of the burrata ball. Plus, a little fat will keep you full and out of the dessert cabinet 😉
And what’s cheese without a little bread? A multi-grain loaf is the healthier option, and I found a loaf chock-full of seeds and grains from Apple Ridge Farm in the Stockton Farmers Market. Actually, all of the items here were picked up at the Stockton Farmers Market, a great place to get all your cooking essentials. Burrata from Manny’s All Natural Meats, broccoli, squash, micro greens & grass-fed butter from Blue Moon Acres, and you can now get organic pine nuts from the Cottage Spice Company.
This salad is truly a meal – not something to be served on the side! If you wanted to lighten things up, you could swap in a balsamic vinaigrette dressing for the butter, and go with just some bread crumbs instead of the toasted bread “croutons”. Enjoy!
Roasted Broccoli & Squash Burrata Panzanella Salad
1 head broccoli
1 small squash (I had an acorn squash, but use your favorite kind)
1 ball of fresh burrata
1 small multi-grain loaf of bread
1/8 cup pine nuts
¼ cup micro greens
1.5 tablespoons butter
Preheat oven to 385 degrees Fahrenheit.
Chop the broccoli into small florets, and use a vegetable peeler to peel the broccoli stem. Chop the stem into long ½ inch strips.
Peel, seed and chop the squash into ½ inch squares (bite size pieces)
Combine the broccoli and the squash in a bowl, drizzle with oil (I used avocado oil) and toss. Add a few pinches of salt and spread vegetables out on a baking pan. Bake for 20 minutes, stirring every 5-10 minutes to ensure even cooking.
While vegetables are roasting, tear the loaf of bread into bite size pieces and toast until crispy.
And while the bread is toasting, place a small saucepan over medium-low heat and melt the butter. Once the butter starts to foam and turn light brown, remove it from the heat and add in the pine nuts.
At this point if you’d like, you can take one of the bread cubes and put it in a food processor to create breadcrumbs.
Assemble the salad with the roasted broccoli, squash, toasted bread & breadcrumbs, micro greens and fresh burrata. Pour the brown butter and pine nuts over and serve!