I combined roasted asparagus, blistered cherry tomatoes, burrata and toasted pine nuts in a Salad with Burrata that hides a simple secret ingredient.

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I fell for this Roasted Asparagus Salad the minute I saw bright asparagus paired with a ball of burrata cheese, the contrast made me curious. It reads like something between tapas and a light dinner, and it sits perfectly in Summer Asparagus Recipes and the kind of Salad With Burrata people whisper about.

It feels a little fancy but not precious, messy in the best way, creamy and surprising, and you might pause for a second because it looks almost too pretty to disturb. I keep finding excuses to put it on the table, even on a random Tuesday.

Ingredients

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Asparagus: Tender stalks high in fiber folate and vitamins A and K slightly grassy.
Cherry tomatoes: Juicy sweet-tart bursts, rich in vitamin C and antioxidants add brightness.
Burrata: Creamy rich cheese, gives protein and fat, melts into salad.
Pine nuts: Small but calorie dense offers healthy fats soft crunch and nuttiness.
Extra virgin olive oil: Heart healthy monounsaturated fats rounds flavors and adds silkiness.
Lemon: Sharp citrus tang adds acid to balance richness vitamin C boost.
Arugula: Peppery greens low in calories give salad bite and extra vitamins.
Basil: Fresh herb aroma brightens tomatoes adds sweet peppery lift fragrant notes.

Ingredient Quantities

1 pound asparagus

12 ounces cherry tomatoes

about 8 ounces burrata cheese (one large ball)

2 tablespoons pine nuts

3 tablespoons extra virgin olive oil

1 lemon

1 tablespoon balsamic vinegar or glaze

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 cups baby arugula or mixed greens

1/4 cup fresh basil leaves

How to Make this

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1. Preheat oven to 425°F and line a rimmed baking sheet with foil or parchment for easy cleanup, and bring the burrata to room temperature while you prep everything else.

2. Trim the woody ends off 1 pound asparagus (snap or cut about 1 to 2 inches), then toss the spears and 12 ounces cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper on the sheet.

3. Roast the asparagus for 10 to 12 minutes until tender and slightly charred, and add the tomatoes to the pan for the last 8 minutes so they blister but don’t totally collapse; timing depends on thickness so check early.

4. While the veggies roast, toast 2 tablespoons pine nuts in a dry skillet over medium heat, shaking or stirring constantly for 2 to 3 minutes until golden and fragrant, then transfer to a plate so they don’t keep cooking.

5. Make the dressing by whisking 3 tablespoons extra virgin olive oil with the juice of 1 lemon, 1 tablespoon balsamic vinegar, a pinch more salt and a little black pepper to taste; taste and adjust acidity or salt as needed.

6. Put 4 cups baby arugula or mixed greens and 1/4 cup fresh basil leaves in a large bowl, drizzle about half the dressing over them and toss lightly to coat — don’t overdress, you can add more later.

7. Arrange the dressed greens on a serving platter, top with the roasted asparagus and blistered tomatoes in a casual, imperfect pile, this looks nicer than perfectly lined up.

8. Tear the about 8 ounce ball of burrata into pieces with your hands and scatter over the warm vegetables so the creamy center starts to melt into the salad.

9. Sprinkle the toasted pine nuts over everything, drizzle any remaining dressing and an extra splash of balsamic glaze if you like it sweeter, finish with a quick squeeze of lemon and another pinch of flaky salt and cracked pepper to taste.

Equipment Needed

1. Oven, preheated to 425°F so the asparagus and tomatoes roast right.
2. Rimmed baking sheet, lined with foil or parchment for easy cleanup.
3. Chef’s knife and cutting board, to trim asparagus and prep basil (or just snap the ends).
4. Large mixing bowl, to toss the arugula and basil with dressing.
5. Small bowl or jar and a whisk or fork, to make and hold the lemon balsamic dressing.
6. Dry skillet, medium heat, to toast the pine nuts without burning them.
7. Tongs or a spatula, to move and arrange the hot veggies on the platter.
8. Serving platter and your hands to tear the burrata into pieces and scatter over the warm veggies, plus a spoon to drizzle any extra dressing.

FAQ

Q: Can I roast the asparagus and cherry tomatoes together?
A: Yes, but tomatoes cook faster. Roast asparagus at 425°F (220°C) for about 10 to 12 minutes, then add the tomatoes for the last 8 to 10 minutes so they blister but don't turn to mush.

Q: What can I use if I don't have burrata?
A: Fresh mozzarella balls work fine, or a soft ricotta mixed with a little cream to mimic the creamy center. It wont be exactly the same, but you'll still get that rich, milky bite.

Q: How do I keep the salad from getting soggy?
A: Don't dress the greens until right before serving, drain any excess juices from the roasted tomatoes, and let veggies cool a bit so they don't wilt the arugula.

Q: Can I make parts of this ahead of time?
A: Yep. Roast the asparagus and tomatoes and toast the pine nuts a day ahead, store them separately in the fridge, then assemble just before serving. Burrata is best the same day though.

Q: How should I store leftovers and can I reheat them?
A: Keep components separate in airtight containers. Roasted veggies will keep 2 to 3 days. Reheat gently in a 350°F (175°C) oven for 5 to 7 minutes. Burrata should be eaten cold and fresh, don't reheat it.

Q: Any good swaps for pine nuts if they're expensive or you don't like them?
A: Toasted slivered almonds, chopped pistachios, walnuts, or even sunflower seeds are great substitutes. Toast them in a dry pan for 2 to 4 minutes until fragrant.

Roasted Asparagus Salad With Cherry Tomatoes, Burrata Cheese, And Pine Nuts Recipe Substitutions and Variations

Asparagus: broccolini, green beans, or roasted zucchini, they roast the same and still give that bright, slightly crisp bite.
Burrata: fresh mozzarella, whipped ricotta, or creamy goat cheese, pick based on how rich or tangy you want it to be.
Pine nuts: toasted almonds, chopped walnuts, or pumpkin seeds, all give crunch and toasty flavor for less cost.
Baby arugula or mixed greens: baby spinach, watercress, or a simple spring mix, use milder greens if you don’t want peppery notes.

Pro Tips

1. Sort the asparagus by thickness so cooking time is predictable, and give each spear room on the pan so they roast instead of steam. If some are much thicker, shave them or slice them in half lengthwise so everything finishes together.

2. Let burrata warm to room temp and tear it at the last second so the creamy center just melts into the warm veg. If it seems watery, drain gently on paper towel for 10 to 15 minutes but dont squeeze it or youll lose the cream.

3. Toast pine nuts super carefully, they go from golden to burnt in seconds. Dump them onto a cool plate the minute they color to stop the carryover cooking, and if you toast ahead, refresh them for 30 seconds in a hot pan right before serving so theyre crunchy again.

4. Taste and tweak the dressing before you dress the greens, add a little honey or extra acid to balance tart tomatoes if needed, and always reserve a splash to drizzle on top after assembling so the burrata and veggies keep their texture.

Roasted Asparagus Salad With Cherry Tomatoes, Burrata Cheese, And Pine Nuts Recipe

Recipe by Jot Punji

0.0 from 0 votes

I combined roasted asparagus, blistered cherry tomatoes, burrata and toasted pine nuts in a Salad with Burrata that hides a simple secret ingredient.

Servings

servings

Calories

358

kcal

Equipment: 1. Oven, preheated to 425°F so the asparagus and tomatoes roast right.
2. Rimmed baking sheet, lined with foil or parchment for easy cleanup.
3. Chef’s knife and cutting board, to trim asparagus and prep basil (or just snap the ends).
4. Large mixing bowl, to toss the arugula and basil with dressing.
5. Small bowl or jar and a whisk or fork, to make and hold the lemon balsamic dressing.
6. Dry skillet, medium heat, to toast the pine nuts without burning them.
7. Tongs or a spatula, to move and arrange the hot veggies on the platter.
8. Serving platter and your hands to tear the burrata into pieces and scatter over the warm veggies, plus a spoon to drizzle any extra dressing.

Ingredients

1 pound asparagus
12 ounces cherry tomatoes
about 8 ounces burrata cheese (one large ball)
2 tablespoons pine nuts
3 tablespoons extra virgin olive oil
1 lemon
1 tablespoon balsamic vinegar or glaze
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups baby arugula or mixed greens
1/4 cup fresh basil leaves

Directions

Preheat oven to 425°F and line a rimmed baking sheet with foil or parchment for easy cleanup, and bring the burrata to room temperature while you prep everything else.
Trim the woody ends off 1 pound asparagus (snap or cut about 1 to 2 inches), then toss the spears and 12 ounces cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper on the sheet.
Roast the asparagus for 10 to 12 minutes until tender and slightly charred, and add the tomatoes to the pan for the last 8 minutes so they blister but don’t totally collapse; timing depends on thickness so check early.
While the veggies roast, toast 2 tablespoons pine nuts in a dry skillet over medium heat, shaking or stirring constantly for 2 to 3 minutes until golden and fragrant, then transfer to a plate so they don’t keep cooking.
Make the dressing by whisking 3 tablespoons extra virgin olive oil with the juice of 1 lemon, 1 tablespoon balsamic vinegar, a pinch more salt and a little black pepper to taste; taste and adjust acidity or salt as needed.
Put 4 cups baby arugula or mixed greens and 1/4 cup fresh basil leaves in a large bowl, drizzle about half the dressing over them and toss lightly to coat — don’t overdress, you can add more later.
Arrange the dressed greens on a serving platter, top with the roasted asparagus and blistered tomatoes in a casual, imperfect pile, this looks nicer than perfectly lined up.
Tear the about 8 ounce ball of burrata into pieces with your hands and scatter over the warm vegetables so the creamy center starts to melt into the salad.
Sprinkle the toasted pine nuts over everything, drizzle any remaining dressing and an extra splash of balsamic glaze if you like it sweeter, finish with a quick squeeze of lemon and another pinch of flaky salt and cracked pepper to taste.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.