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Published 27/08/2026
0:25
Serves 4
Easy

Brown butter pumpkin salad with burrata and cranberries

Makes for a tasty side dish or can be enjoyed as a full meal.

A warm, autumnal salad of caramelised pumpkin, fresh spinach and creamy burrata. Brought together with a nutty brown butter dressing, lifted with sherry vinegar, honey and dried cranberries, it’s rich, balanced and full of texture.

What you'll need...

For the salad

  • 600g pumpkin, peeled and chopped into 3cm chunks
  • 30g flaked almonds
  • 100g spinach
  • 1 large (or 2 small) burrata
  • Zest of half a lemon

For the dressing

  • 75g unsalted butter
  • 1 1/2 tbsp sherry vinegar
  • 2 tsp honey
  • 40g dried cranberries

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Melt the butter in a large frying pan over a low–medium heat, then add the pumpkin. Cook gently, turning occasionally, until golden and caramelised on all sides (about 10 minutes), keeping the heat low to prevent the butter from burning.

  2. Carefully pour the browned butter into a bowl and set aside. Transfer the pumpkin to an oven tray, scatter over the almonds and roast for 5 minutes until tender and the nuts are lightly toasted.

  3. Whisk the sherry vinegar into the reserved butter, then stir in the honey and dried cranberries. Transfer the warm pumpkin and almonds to a bowl and toss with two-thirds of the dressing. Add the spinach and gently fold through until just wilted.

  4. Arrange on a serving platter and top with the burrata. Spoon over the remaining dressing and finish with a scattering of lemon zest. Serve straight away.

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