This lovely Blueberry Burrata Salad is made with a delicious blueberry balsamic reduction over a bed of fresh green arugula and baby spinach, then topped with roasted pecans.
Serve it as a gourmet dinner salad or a beautiful appetizer. It is perfect for entertaining or enjoying a special treat all to yourself.
*I have partnered with Pomora Olive Oil. They send me quarterly batch of their newest olive oils in exchange for a post. This post also contains affiliate links.
I just received their Olio D’Oliva Extra Vergine a.k.a. “Extra Virgin Olive Oil.” I LOVE THIS STUFF!
It is dense, flavorful, and pours a beautiful deep yellow color oil. It is a taste of GOURMET HEAVEN in your mouth.
I could drink it out of the can it is so good.... but I don't... because I only have so much until next year's batch... Click here to read about all my favorite things about Pomora Olive Oil.
I wanted to make something extra special that would be amazing with this Pomora Olive Oil.
I love burrata. It is my favorite cheese.
The creamy center makes my heart melt.
Blueberries are in season and I thought they would be a lovely compliment to the richness of the burrata.
Therefore I developed this pretty blueberry burrata salad.
Blueberry Burrata Salad
This Blueberry Burrata Salad is a gourmet lover's dream. It is made with:
- Toasted Pecans
- Fresh, Spicy Arugula
- Healthy, Tender Baby Spinach
- Ripe Blueberries
- A Rich Balsamic Reduction
- Pomora Olive Oil
- Salt and Pepper to Taste
Doesn't it look scrumptious?
blueberry balsamic reduction
To make this salad, you create a blueberry balsamic reduction for the topping in replace of a true salad dressing.
Follow these easy steps to make the reduction:
- Cook 1 cup of blueberries with 2 tbs of balsamic vinegar on medium heat, stirring occasionally to prevent scorching.
- The blueberries will begin bursting. Once they have all popped open, you cook until the sauce is reduced and has thickened.
You will want it to completely cool before using on the salad.
I like to make the sauce a head of time and cool it in the refrigerated. When you make the salad, you will drizzle Pomora olive oil to finish it.
The burrata salad is quite lovely!
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.
Burrata is my FAVORITE cheese of all the cheeses.
The sweetness of the cream in the burrata works well with the blueberry balsamic reduction.
The nuttiness from the pecans balances the flavors.
Burrata can be hard to find. I have found it at specialty shops, The Fresh Market, and Whole Foods.
This blueberry burrata salad is a fantastic treat on your dinner table.
It would be also nice served as an appetizer with a glass of wine. Enjoy! xoxo
Recipe
Blueberry Burrata Salad
Ingredients
- 2 tablespoon balsamic vinegar
- 1 ¼ cup fresh blueberries
- ½ cup pecans
- 8 oz burrata
- 1 cup arugula
- ½ cup fresh baby spinach
- 2 tablespoon olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 350.
- On a baking sheet, spread out ½ cup pecans. Bake in oven for 5 minutes. Remove from heat and set aside.
- In a small saucepan, cook 1 cup of blueberries and 2 tbs balsamic vinegar over medium heat for about 10 minutes, occasionally stirring. 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 to completely cool.
- On a serving platter, add 1 cup arugula and ½ cup baby spinach. In the center, add the 8 oz burrata cheese ball. Top the blueberry balsamic reduction over the burrata. Sprinkle toasted pecans and remaining ¼ cup fresh blueberries over the salad. Drizzle 2 tbs olive oil over salad. Salt and pepper to taste.
