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Strawberry Burrata Salad with Toasted Pine Nuts

Strawberry burrata salad with toasted pine nuts, balsamic-marinated strawberries, and quick pickled onions. A fresh summer salad ready in 30 minutes.
Course Dinner, Lunch, Salad
Cuisine American
Keyword healthy lunch, strawberry burrata salad, toasted pine nuts
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Sammi Brondo

Ingredients

  • ¼ cup pine nuts
  • ½ lb strawberries
  • 1 tablespoon balsamic vinegar
  • 8 ounces burrata
  • 3-4 tightly packed cup or a 4-ounce container crisp green lettuce
  • ¼ cup pickled onions

Dressing

  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 1 tablespoon honey
  • Salt
  • Pepper

Instructions

  • Preheat the oven to 300 F.
  • Add pine nuts to a baking sheet and bake for 15 minutes, tossing halfway through. Let cool.
  • Slice the strawberries into thin slices, cutting in half as needed for bigger slices. Add strawberries to a large bowl and drizzle with 1 tablespoon of balsamic vinegar. Set aside and let strawberries marinate for a few minutes.
  • Prepare the dressing: mix the olive oil, ¼ cup balsamic vinegar, honey, salt, and pepper. Whisk well and set aside.
  • Slice the burrata in half to expose the cream. Gently cut in small slices.
  • Assemble the salad: add the lettuce to a large bowl or serving dish. Add the marinated strawberries, sliced burrata, and pickled onions. Top with toasted pine nuts, salt, and pepper and drizzle with the dressing.