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.
roasted grape recipe adapted from Williams Sonoma
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo