Last week, out to dinner, I overheard a gentleman next to me ask what burrata was. I try not to interrupt people’s conversations at dinner, but for the sake of tastiness, I decided it was ok. I leaned over and told him it was the best thing he’d ever eat. That might be overselling it a tad, but not too much really! I’ve talked about my love for this uber creamy cheese before and this burrata salad is just another tasty rendition. Remember the Berry + Burrata Breakfast Salad I shared last summer? This is another rendition of that. And though I imagine this as a holiday salad, it’s really a year round salad because you can change out the grapes for the season!
I accidentally purchased seeded grapes for this dish last week. At first I was disappointed, but then we decided to cut the grapes in half to deseed them. It didn’t take too long and I was so much happier at dinner! Try to avoid the seeded grapes, but there’s an easy fix if you mess up like it did…
ROASTED GRAPE + BURRATA SALAD
- 2 Cups grapes
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 4-6 oz. burrata cheese
- 4 Cups baby kale
- 2-3 Tablespoons Mustard Vinaigrette Dressing
- Preheat oven to 450 degrees. Spread grapes on a baking sheet. Drizzle with olive oil and salt. Bake 10-20 minutes, mixing every 5 minutes until skins start to burst. Remove from oven. Let cool.*
- In a large bowl, combine baby kale and salad dressing until well coated. Place in serving bowl. Pull apart burrata on top of salad. Top with grapes. Serve immediately.
*If using seeded grapes, I recommend letting them cool to the touch and then cut in half to remove the seeds as shown in the photos.