Introduction
Oh friend, let me tell you about a salad that feels fancy enough for a special occasion but is ridiculously easy to throw together any night of the week! There are some dishes that just capture the essence of fresh, vibrant flavors, and this Roasted Asparagus Salad with Cherry Tomatoes, Burrata Cheese, and Pine Nuts is absolutely one of them. It’s one of those recipes that makes you feel like a kitchen superstar with minimal effort. Seriously, the first time I made this, I was blown away by how simple it was and yet how incredibly delicious and beautiful it looked. It’s perfect for a light lunch, a stunning side dish, or even a delightful appetizer.
Imagine tender-crisp roasted asparagus, sweet bursts of cherry tomatoes, crunchy toasted pine nuts, and then… that creamy, dreamy burrata. Oh my goodness. When you break into that burrata and the rich, soft center spills out over the warm veggies? Pure magic! Trust me, this salad is going to become a favorite in your rotation. It’s quick, fresh, and packed with flavor.
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes from start to finish!
- Easy: Minimal ingredients, simple steps – perfect for beginners.
- Giftable (Kind Of!): While burrata is best served immediately, the roasted veggies make a great base if you’re bringing it to a potluck (add the cheese right before serving!).
- Crowd-Pleasing: Seriously, who can resist creamy cheese, roasted veggies, and crunchy nuts?
- Versatile: Great as a side, light meal, or appetizer.
Ingredients
Here’s what you’ll need to whip up this little bowl of sunshine. Most of these are pantry staples or easily found at your local grocery store!
- Fresh Asparagus: Look for bright green, firm spears. Thicker ones are great for roasting!
- Cherry or Grape Tomatoes: These little gems get so sweet and juicy when roasted. Any color works!
- Burrata Cheese: The star! Find good quality burrata. It’s like mozzarella’s creamier, richer cousin.
- Pine Nuts: Toasted until golden brown for that perfect crunch.
- Good Quality Olive Oil: You’ll use this for roasting and maybe a little drizzle at the end.
- Salt & Freshly Ground Black Pepper: Simple seasonings to bring out the flavors.
- Optional: A drizzle of balsamic glaze or a simple squeeze of fresh lemon juice adds brightness.
How to Make It
Alright, let’s get this deliciousness started! It’s super simple, I promise.
First things first, preheat your oven. We’re going to roast those veggies to perfection. While the oven heats up, prep your asparagus. Wash it well, then snap off the woody ends. They’ll naturally break where the tender part begins. Don’t stress too much about getting it perfect.
Toss the trimmed asparagus and your cherry tomatoes onto a baking sheet. Drizzle them generously with olive oil, sprinkle with salt and pepper, and give everything a good toss to coat. Spread them out in a single layer so they roast instead of steam.
Pop the baking sheet into the preheated oven. Roast the veggies for about 10-15 minutes, depending on how thick your asparagus is and how juicy you like your tomatoes. You want the asparagus to be tender-crisp and the tomatoes to be slightly softened and maybe just starting to burst.
While the veggies are roasting, let’s toast those pine nuts! Head over to your stovetop. Place the pine nuts in a dry skillet over medium heat. Watch them carefully! Pine nuts can go from perfectly toasted to burnt in a flash. Stir them around frequently for just a few minutes until they’re fragrant and golden brown. Immediately transfer them to a small bowl so they don’t keep cooking in the hot pan.
Now for assembly! Arrange the warm roasted asparagus and tomatoes on a serving platter or individual plates. Gently place the burrata ball (or balls!) in the center or nestled amongst the veggies. Sprinkle those lovely toasted pine nuts all over everything. If you like, add an extra drizzle of olive oil, a sprinkle of flaky sea salt, or that optional balsamic glaze or lemon squeeze.
Serve immediately and prepare for deliciousness! Break into that burrata and scoop up some creamy goodness with every bite.
Substitutions & Additions
This recipe is super flexible! Don’t have burrata? Fresh mozzarella balls work beautifully too, though they won’t have the same creamy center. No pine nuts? Toasted slivered almonds, walnuts, or even pumpkin seeds are great alternatives for crunch. Feel free to add other roasted veggies like bell peppers, zucchini, or red onion. A sprinkle of fresh basil or parsley would be lovely, or maybe some red pepper flakes for a little kick!
Tips for Success
- Don’t Crowd the Pan: Make sure your veggies have space on the baking sheet so they roast properly. Use two sheets if necessary.
- Watch Your Pine Nuts: Seriously, they toast FAST. Stay by the pan!
- Serve Immediately: Burrata is at its absolute best when it’s fresh and at room temperature, or just slightly warmed by the roasted vegetables.
- Asparagus Snap Test: To find where to trim asparagus, hold the end and the middle and bend. It will naturally snap off the woody part.
How to Store It
While this salad is truly best enjoyed fresh because of the burrata, you can store leftovers. Keep the roasted vegetables separate from any leftover cheese if possible. Store the roasted asparagus and tomatoes in an airtight container in the refrigerator for 2-3 days. The burrata is best discarded after the first day as its texture changes. Add fresh cheese if you’re eating the leftovers!
FAQs
- Can I make this ahead of time? You can roast the vegetables a day in advance and store them in the fridge. Toast the pine nuts ahead of time too. Assemble right before serving with fresh burrata.
- Is this a side dish or a main course? It works wonderfully as both! For a light main course, you could add some grilled chicken, shrimp, or chickpeas.
- What kind of olive oil should I use? A good quality extra virgin olive oil will add the most flavor, especially for the final drizzle.
- Can I use frozen asparagus? Fresh is definitely preferred for roasting, as frozen asparagus can become mushy.
Simple & Elegant Roasted Asparagus, Burrata & Tomato Salad
Equipment
- Baking Sheet
- Skillet For toasting pine nuts
- Serving platter Or individual plates
- Small bowl For toasted pine nuts
Ingredients
Hauptzutaten
- Fresh Asparagus Bright green, firm spears, thicker ones are great for roasting
- Cherry or Grape Tomatoes Any color works
- Burrata Cheese Good quality
- Pine Nuts
- Good Quality Olive Oil For roasting and maybe a drizzle at the end
- Salt
- Freshly Ground Black Pepper
- Balsamic Glaze Optional
- Fresh Lemon Juice Optional
Instructions
- Preheat your oven.
- Prep your asparagus: Wash it well, then snap off the woody ends. They'll naturally break where the tender part begins.
- Toss the trimmed asparagus and your cherry tomatoes onto a baking sheet. Drizzle them generously with olive oil, sprinkle with salt and pepper, and give everything a good toss to coat. Spread them out in a single layer.
- Pop the baking sheet into the preheated oven. Roast the veggies for about 10-15 minutes, depending on how thick your asparagus is and how juicy you like your tomatoes. You want the asparagus to be tender-crisp and the tomatoes to be slightly softened and maybe just starting to burst.
- While the veggies are roasting, toast the pine nuts: Place the pine nuts in a dry skillet over medium heat. Watch them carefully! Stir them around frequently for just a few minutes until they're fragrant and golden brown.
- Immediately transfer the toasted pine nuts to a small bowl so they don't keep cooking in the hot pan.
- Now for assembly! Arrange the warm roasted asparagus and tomatoes on a serving platter or individual plates.
- Gently place the burrata ball (or balls!) in the center or nestled amongst the veggies.
- Sprinkle those lovely toasted pine nuts all over everything.
- If you like, add an extra drizzle of olive oil, a sprinkle of flaky sea salt, or that optional balsamic glaze or lemon squeeze.
- Serve immediately and prepare for deliciousness! Break into that burrata and scoop up some creamy goodness with every bite.
Notes
- Don't Crowd the Pan: Make sure your veggies have space on the baking sheet so they roast properly. Use two sheets if necessary.
- Watch Your Pine Nuts: Seriously, they toast FAST. Stay by the pan!
- Serve Immediately: Burrata is at its absolute best when it's fresh and at room temperature, or just slightly warmed by the roasted vegetables.
- Asparagus Snap Test: To find where to trim asparagus, hold the end and the middle and bend. It will naturally snap off the woody part. How to Store It:
- While this salad is truly best enjoyed fresh because of the burrata, you can store leftovers.
- Keep the roasted vegetables separate from any leftover cheese if possible.
- Store the roasted asparagus and tomatoes in an airtight container in the refrigerator for 2-3 days.
- The burrata is best discarded after the first day as its texture changes. Add fresh cheese if you're eating the leftovers!