Strawberry Burrata Salad 🍓

This is one of my favorite sweet and savory salads - it requires barely any prep, you just slow roast strawberries and plate it up with some bursts, top with pistachios, basil, and guaranteed to be a crowd pleaser.

Here’s what you need:

-1 pint fresh strawberries, halved

-1/2 cup granulated allulose, monk fruit sweetener, or regular sugar if you want

-2x (4-ounce) balls burrata cheese

-1 tbsp olive oil

-¼ cup toasted pistachios, chopped

-Fresh basil leaves, for garnish

-Salt

Here is how I made it:

1.Preheat the oven to 300°F. Nothing higher.

2.In a medium mixing bowl, toss the halved strawberries with the granulated allulose and mix well until evenly coated.

3.Spread the strawberries in a single layer in an oven-safe medium-size dish. Bake for 2 hours, mixing with a spatula after 1 hour in. These are going to take time to slow roast and will taste amazing after

4.Thirty minutes before the strawberries are done, remove the burrata from the fridge. Remove it from its liquid, gently pat it dry with a paper towel, and let it come to room temperature.

5.Remove the strawberries from the oven and let them cool just slightly.

6.Place the burrata on a serving plate and spoon the roasted strawberries, along with their juices, over and around the burrata.

7.Drizzle the olive oil over the strawberries and burrata. Sprinkle the chopped pistachios over the top. Add a few fresh basil leaves for a burst of color and freshness, and sprinkle with a couple pinches of salt.

ENJOY!


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