When tomato season ends, pair your favorite burrata with this unusual salad, an eye-catching composition of autumn colors and flavors. Our Dundee Hills Chardonnay has enough heft to handle this substantial salad, yet enough lively acidity to balance the sweet roasted squash.
Preheat the oven to 425°F. Line a sheet pan with parchment paper.
Cut each squash in half lengthwise. Scoop out the seeds from each half and discard. Cut the halves crosswise into slices ½ inch wide. Place in a bowl and toss with 2 tablespoons of the olive oil and season with salt and pepper.
Arrange the squash in a single layer on the prepared pan. Roast until tender and slightly caramelized, about 20 minutes.
Meanwhile, combine the quinoa, pepitas, and dried cherries in a large bowl. Add the warm squash and toss to combine.
Add the vinegar and remaining 2 tablespoons olive oil. Toss and season with salt and pepper.
Transfer the salad to a platter and top with the burrata.
-Chef Peter Janiak
The squash can be roasted ahead and later warmed in the oven. Do not dress the salad until ready to serve.
