This Blueberry Burrata Salad combines creamy burrata cheese, fresh blueberries, peppery arugula, and toasted pecans with a homemade blueberry balsamic reduction. The combination of sweet berries, rich cheese, crunchy nuts, and tangy balsamic creates a simple, yet elegant summer salad.
Whether you serve it as an appetizer, side dish, or light lunch, this blueberry burrata salad is an easy recipe that is perfect for summer gatherings, dinner parties, and warm weather meals.
*I have partnered with Pomora Olive Oil. They send me quarterly batch of their newest olive oils in exchange for a post.
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I first created this Blueberry Burrata Salad during blueberry season when I wanted something a little different for entertaining than the usual fruit salad. Blueberries grow locally here and are easy to find throughout the summer, so I started thinking of new ways to use them.
Since tomatoes and burrata are such a classic pairing, I thought blueberries might make a fun seasonal twist. The combination of creamy burrata, sweet berries, pepperu greens, and tangy bluebbery balsamic glaze turned out even better than I imagined.
It is one of those simple summer salads that looks elegant on the table but comes together in just minutes. My friends and family have loved it. I hope you do too! Enjoy. Xoxo -Katie.
Ingredient notes and substitutions
You will need the following ingredients to make blueberry burrata salad.
- Burrata cheese- The burrata really elevates this salad. However, if unavailable, fresh mozzarella can be substituted.
- Blueberries- Fresh blueberries provide the best texture. Frozen blueberries can be used in the reduction.
- Arugula- Adds peppery flavor. Substitute with mixed greens or baby spinach.
- Baby Spinach- Helps balance the strong flavor of arufula. You can substitute with mixed greens.
- Toasted Pecans- Pecans add a nice crunch. Walnuts or sliced almonds can be substituted.
- Red Onion- Adds color and flavor. White onion can be substituted.
- Balsamic Vinegar- Use a quality balsamic vinegar for richest flavor.
- Olive Oil- I use Pomora Olive Oil in this recipe.
Steps
Follow these simple steps to make blueberry burrata salad with a blueberry balsamic glaze.
- Spread the pecans in a single layer on a baking sheet. Bake at 350 degrees F for 5 minutes. Remove from heat and set aside to cool.
- In a small saucepan, combine blueberries and balsamic vinegar . Cook over medium heat for about 10 to 20 minutes, stirring occasionally. Blueberries should start to break up and sauce should begin to thicken. Once thickened, remove from heat and set aside for at least 20 minutes or more to completely cool.
- Arrange arugula and baby spinach on a serving platter. Place burrata in the center of the greens. Spoon the cooled blueberry balsamic reduction over the burrata. Sprinkle toasted pecans, remaining fresh blueberries, and thinly sliced red onion over the salad. Generously drizzle olive oil over salad and season with salt and pepper to taste. Serve immediately.
Note:
Allow the blueberry Balsamic reduction to cool completely before serving. If added warm, it can soften the burrata and wilt the greens.
What is the difference between Mozzarella and Burrata?
Mozzarella and burrata are both delicious Italian soft cheese. I absolutely adore both. Mozzarella is made by cows or buffalo milk. It is delicate and milky. Mozzarella is best served fresh and unlike other cheeses, it is not meant to age.
Burrata is made into the shape of a ball, with a thick mozzarella outer layer skin, and a rich, almost sweet cream filling. If it is super fresh, the cream will ooze out when you slice it.
Can you make this salad ahead of time?
You can prepare the blueberry balsamic reduction up to 3 days in advance and refrigerate it.
You can toast pecans several days in advance. Store in airtight container at room temperature.
For the freshest texture, assemble salad just before serving.
Leftover assembled salad is best enjoyed within 24 hours because the greens will soften.
If you liked this burrata salad, please leave me a comment and tell me how it went. I would love to hear back, and so would my readers.
Also post your picture of your salad on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
Blueberry Burrata Salad
Ingredients
- 1 cup balsamic vinegar
- 1 cup fresh blueberries
- ½ cup pecans
- 8 ounces burrata
- 3 cups arugula
- 1 cup fresh baby spinach
- olive oil for drizzling
- salt and pepper to taste
- ½ red onion thinly sliced
Instructions
- Spread ½ cup pecans in a single layer on a baking sheet. Bake at 350 degrees F for 5 minutes. Remove from heat and set aside to cool.
- In a small saucepan, combine ¾ cup blueberries and 1 cup balsamic vinegar. Cook over medium heat for about 10 to 20 minutes, stirring occasionally. Blueberries should start to break up and sauce should begin to thicken. Once thickened, remove from heat and set aside for at least 20 minutes or more to completely cool.
- Arrange 3 cups arugula and 1 cup fresh baby spinach on a serving platter. Place 8 ounces burrata in the center of the greens. Spoon the cooled blueberry balsamic reduction over the burrata. Sprinkle toasted pecans, remaining fresh blueberries, and thinly sliced ½ red onion over the salad. Generously drizzle olive oil over the salad and season with salt and pepper to taste. Serve immediately.
Dawn - Girl Heart Food says
I love burrata so much! It's a real treat for sure! This looks like one spectacular salad, Katie! Love the pairing with berries. Makes for one easy and delicious summer meal 🙂