Blueberry Burrata Salad
This lovely Blueberry Burrata Salad is made with a delicious blueberry balsamic reduction over a bed of fresh green arugula and 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.
- 2 tbsp balsamic vinegar
- 1 ¼ cup fresh blueberries
- ½ cup pecans
- 8 oz burrata
- 1 cup arugula
- ½ cup fresh baby spinach
- 2 tbsp olive oil
- salt and pepper to taste
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.
Calories: 324kcal | Carbohydrates: 10g | Protein: 11g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 6mg | Potassium: 134mg | Fiber: 2g | Sugar: 6g | Vitamin A: 890IU | Vitamin C: 6.3mg | Calcium: 324mg | Iron: 0.7mg