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A colorful, nutrient-packed salad that feels restaurant-worthy but comes together with simple ingredients. Sweet roasted vegetables, creamy burrata, crunchy pecans, and a drizzle of balsamic glaze make this the perfect balance of comfort and freshness. Ingredients 3 medium beets, peeled and cubed 2 cups butternut squash, peeled and cubed 2 tbsp olive oil, divided ½ tsp salt ¼ tsp black pepper 1 large avocado, sliced 2 balls burrata or fresh mozzarella (4 oz each) ⅓ cup toaste