Roasted Butternut Squash With Microgreens And Burrata Cheese – Simmer + Sauce

Ingredients

• For the Salad:
• 1 butternut squash, peeled, seeded, and diced into 1/2-inch cubes
• 1 1/2 tablespoons Extra Virgin olive oil
• 1 1/2 tablespoons maple syrup
• 1/2 teaspoon kosher salt
• 1/2 cup pecans, lightly toasted or plain
• 6 cups mixed microgreens
• Fresh Burrata cheese, cut into 1-inch size pieces
• For the Dressing:
• 1 tablespoon minced shallots
• 1 tablespoon honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup Extra Virgin olive oil
• 1/4 teaspoon salt
• Dash of freshly ground black pepper