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Brown butter pumpkin salad with pomegranate and burrata

Name: Brown butter pumpkin salad with pomegranate and burrata
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Ingredients: 75g unsalted butter; 600g pumpkin, peeled and chopped into 3cm chunks; 30g hazelnuts, roughly chopped; 1½ tbsp sherry vinegar; 60g pomegranate seeds; 2 tsp maple syrup; 40g sultanas; 100g spinach; 1 large (or 2 small) burrata; Pinch sumac

By: Pollyanna Coupland
Food producer, delicious.

Published: 15 Sep 23
Updated: 5 Aug 24

Brown butter pumpkin salad with pomegranate and burrata

This autumnal warm salad of pumpkin, spinach and burrata is brought to life with a magical dressing of nutty brown butter split with sherry vinegar, smoky maple syrup, tart pomegranate seeds and pleasingly chewy sultanas.

Discover 9 delicious ways to use up any leftover pumpkin.

Easy
October 2023

Test kitchen approved

Serves 4
Hands-on time 25 min

Discover 9 delicious ways to use up any leftover pumpkin.

Nutrition: per serving

Calories: 442kcals
Fat: 36g (20g saturated)
Protein: 14g
Carbohydrates: 15g (14g sugars)
Fibre: 2g
Salt: 0.5g

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Ingredients

75g unsalted butter
600g pumpkin, peeled and chopped into 3cm chunks
30g hazelnuts, roughly chopped
1½ tbsp sherry vinegar
60g pomegranate seeds
2 tsp maple syrup
40g sultanas
100g spinach
1 large (or 2 small) burrata
Pinch sumac

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Method

Heat the oven to 180°C fan/gas 6. Melt the butter in a large frying pan over a low-medium heat then add the pumpkin and cook in the foaming butter, turning until nicely caramelised on all sides (about 10 minutes). Take your time and keep the heat relatively low as you don’t want to burn the butter before the pumpkin is coloured.
Drain off and reserve the butter (which should be nicely browned) in a bowl and set aside. Transfer the pumpkin to an oven tray with the hazelnuts and roast for 5 minutes or until soft but still holding its shape and the hazelnuts are lightly toasted.
Whisk the vinegar into the reserved butter, then add in the pomegranate seeds, maple syrup and sultanas. When the pumpkin and nuts are ready, transfer to a bowl and dress with two thirds of the dressing. Add in the spinach at the last minute then transfer to a platter (or serving plates) and top with the buratta, hazelnuts and remaining dressing. Finish by sprinkling a pinch of zingy sumac over the buratta.>

Recipe from October 2023 Issue

Nutrition

Nutrition: per serving

Calories: 442kcals
Fat: 36g (20g saturated)
Protein: 14g
Carbohydrates: 15g (14g sugars)
Fibre: 2g
Salt: 0.5g

delicious. tips

Don’t waste it You could clean any pumpkin seeds and roast them with a little salt for some extra crunch.
A good salad dressing is traditionally 3 parts oil, 1 part vinegar. Here, we’ve switched the oil for a different fat; brown butter. The sharp sherry vinegar cuts through the rich butter, which is a great carrier of flavour and coats the salad perfectly. The one difference is of course is that butter solidifies when at room temperature, so the salad must be served warm to prevent a slimy dressing!