Personalized Introduction

If you’ve ever wanted a salad that feels light, cozy, elegant, and ridiculously delicious all at the same time, this Burrata & Pesto Roasted Veggie Salad 🌿🧀 is going to win your heart. I still remember the first time I made it—I had a ball of burrata sitting in the fridge, a bunch of leftover veggies, and zero desire to eat a boring salad. So I roasted everything, added a spoonful of pesto, tossed it all together… and topped it with creamy, dreamy burrata. One bite and I instantly knew this was not your average salad.

It’s warm, comforting, and fancy enough to serve at a dinner party—but also simple enough to enjoy on a lazy weeknight. The pesto adds herby richness, the roasted veggies bring sweetness and depth, and the burrata? Ohhh, that creamy center just melts over everything and ties the whole dish together like magic.

If you’re someone who loves salads that feel satisfying and full of flavor—not just leafy greens—this recipe is going to become a weekly staple for you. It’s hearty, fresh, colorful, and honestly… so good you’ll forget you’re eating vegetables.

Nutritional Benefits

This salad is packed with vitamins, minerals, and antioxidants thanks to the roasted veggies. Bell peppers provide vitamin C, zucchini offers hydration and fiber, cherry tomatoes bring lycopene for heart health, and red onions add antioxidants and natural sweetness.

Burrata contains calcium and protein, while pesto includes heart-healthy fats from olive oil and pine nuts. You get a balanced meal full of good fats, veggies, and fresh flavors—without feeling heavy.

And if you want it even lighter or higher in protein, it’s super simple to adjust (I’ll give you options below!).

Adaptable Variations

• Extra Protein: Add grilled chicken, salmon, shrimp, or chickpeas.
• Lighter Dressing: Mix pesto with lemon juice and a splash of water to thin it out.
• Hearty Version: Serve the roasted veggies over quinoa, couscous, or farro.
• Spicy Twist: Add red pepper flakes or a drizzle of chili crisp.
• Different Veggies: Use cauliflower, sweet potato, asparagus, or eggplant—anything you love.
• Dairy-Free Option: Swap burrata for avocado slices and use dairy-free pesto.

Burrata & Pesto Roasted Veggie Salad Recipe

Ingredients

• 1 zucchini, sliced
• 1 yellow squash (optional), sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes
• 1 small red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 2–3 tablespoons basil pesto
• 1–2 balls of burrata cheese
• Fresh basil for garnish
• Optional: lemon juice or balsamic glaze

Instructions

1. Preheat the oven.
   Set it to 425°F (220°C) and line a baking sheet with parchment paper.
2. Prepare the veggies.
   Add zucchini, squash, bell pepper, cherry tomatoes, and red onion to the baking sheet. Toss with olive oil, salt, pepper, and garlic powder.
3. Roast.
   Bake for 20–25 minutes, stirring halfway, until the vegetables are tender and lightly charred.
4. Add pesto.
   Once the veggies come out of the oven, drizzle the pesto over them while warm and gently toss so everything gets coated.
5. Assemble the salad.
   Transfer the pesto-coated roasted veggies to a plate or bowl. Place a ball of burrata on top and gently tear it open so the creamy inside spreads out.
6. Finish with garnish.
   Add fresh basil, a squeeze of lemon, or a drizzle of balsamic glaze. Serve immediately.

Practical & Valuable Tips

• Roast veggies at high heat: It helps them caramelize and get that delicious roasted flavor.
• Add pesto when warm: Warm veggies absorb the pesto better, making every bite flavorful.
• Use ripe cherry tomatoes: They burst in the oven and help make the “dressing.”
• Keep burrata cold: The contrast between cold burrata and warm veggies is amazing.
• Perfect for meal prep: Roast a big batch of veggies and store separately from the burrata.

Frequently Asked Questions

1. Can I serve this cold?
   Yes! It tastes great warm or cold—just add the burrata right before eating.
2. What can I use instead of burrata?
   Fresh mozzarella, ricotta, or even goat cheese works beautifully.
3. Can I use store-bought pesto?
   Absolutely! Just choose one with basil, olive oil, and Parmesan for the best flavor.
4. Can I add greens?
   Yes—serve this over arugula or baby spinach for extra freshness.

Call to Action

If you make this Burrata & Pesto Roasted Veggie Salad, I’d genuinely love to hear how it turned out! Did you use different vegetables? Add grains? Make it spicy? Save this recipe on Pinterest so you can come back to it anytime—and if you share a photo, tag me so I can admire your colorful, delicious creation! 🌿🧀✨