15 Delicious Fall Burrata Recipes to Try This Season

Fall is the perfect season to enjoy rich, creamy burrata paired with seasonal vegetables, fruits, and warming flavors.

This versatile cheese becomes the star of any dish, balancing sweet, savory, and earthy autumn ingredients.

From roasted squash and caramelized onions to roasted beets and fresh figs, fall burrata recipes highlight the season’s best produce.

These dishes are perfect for cozy weeknight dinners, elegant entertaining, or simply indulging in the flavors of autumn.

Whether you prefer warm roasted accompaniments or fresh salads, fall burrata recipes offer comfort, elegance, and flavor in every bite.

15 Delicious Fall Burrata Recipes to Try This Season

Fall burrata recipes are a delicious way to celebrate seasonal produce with creamy, decadent cheese.

Pairing burrata with autumn vegetables, fruits, and herbs creates visually stunning and flavorful dishes.

These recipes are versatile, easy to prepare, and perfect for weeknight dinners or special gatherings.

Savor the creaminess, seasonal flavors, and comforting elegance of fall in every bite.

Roasted Butternut Squash Burrata Salad

This fall salad combines sweet roasted butternut squash with creamy burrata for a perfect balance of flavors.

A drizzle of honey and a sprinkle of toasted pecans add crunch and warmth.

Fresh arugula provides a peppery bite that complements the rich burrata, while balsamic glaze ties the flavors together.

It’s a colorful, seasonal salad perfect for weeknight dinners or elegant autumn entertaining.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 4 cups fresh arugula
• 2 balls of burrata cheese
• 2 tablespoons honey
• ¼ cup toasted pecans
• 2 tablespoons balsamic glaze

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss cubed butternut squash with olive oil, salt, and pepper.
• Roast on a baking sheet for 25–30 minutes until tender and golden.
• Arrange arugula on a serving platter and top with roasted squash.
• Tear burrata into pieces and place over the salad.
• Drizzle with honey and balsamic glaze.
• Sprinkle toasted pecans on top and serve immediately.

Roasted butternut squash adds natural sweetness and a tender texture.

Burrata provides creamy richness that complements the earthy vegetables.

This salad is elegant, flavorful, and perfect for celebrating fall ingredients.

Fig and Prosciutto Burrata Flatbread

This fall flatbread features creamy burrata, sweet figs, and salty prosciutto for a perfect balance of flavors.

Caramelized onions add depth while a drizzle of balsamic reduction enhances the sweetness.

The crisp, warm flatbread provides a satisfying base that pairs beautifully with the creamy cheese and seasonal toppings.

It’s an elegant appetizer or light dinner that embodies the flavors of autumn.

Ingredients:

• 1 pre-made flatbread or pizza crust
• 1 tablespoon olive oil
• ½ cup caramelized onions
• 4–5 fresh figs, sliced
• 4 slices prosciutto
• 2 balls of burrata cheese
• 1 tablespoon balsamic reduction
• Fresh arugula, for garnish

Instructions:

• Preheat the oven to 425°F (220°C).
• Brush flatbread with olive oil and bake for 5–7 minutes until slightly crisp.
• Top with caramelized onions, fig slices, and prosciutto.
• Tear burrata and place on top of the flatbread.
• Drizzle with balsamic reduction.
• Garnish with fresh arugula and serve immediately.

Figs provide natural sweetness that contrasts with salty prosciutto.

Burrata adds creamy richness and balances the flavors perfectly.

This flatbread is festive, flavorful, and a perfect fall appetizer or light meal.

Roasted Beet and Burrata Salad with Walnuts

This salad pairs earthy roasted beets with creamy burrata and crunchy toasted walnuts.

A drizzle of maple vinaigrette adds sweetness and ties all the flavors together beautifully.

Fresh herbs like thyme or parsley enhance the aroma and create a vibrant, autumn-inspired presentation.

It’s a colorful, sophisticated salad perfect for dinner parties or special fall occasions.

Ingredients:

• 3 medium beets, peeled and cubed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 2 balls of burrata cheese
• ¼ cup toasted walnuts
• 4 cups mixed greens
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss cubed beets with olive oil, salt, and pepper and roast for 30–35 minutes until tender.
• In a small bowl, whisk together maple syrup, apple cider vinegar, and Dijon mustard to make vinaigrette.
• Arrange mixed greens on a serving platter.
• Top with roasted beets, torn burrata, and toasted walnuts.
• Drizzle with maple vinaigrette and serve immediately.

Roasted beets provide earthy sweetness and a vibrant color.

Burrata adds creamy richness, while walnuts contribute crunch and texture.

This salad is flavorful, visually stunning, and perfect for celebrating fall produce.

Roasted Pumpkin and Burrata Crostini

This fall appetizer pairs roasted pumpkin cubes with creamy burrata on toasted crostini.

A drizzle of sage-infused olive oil and a sprinkle of toasted pumpkin seeds elevate the flavors.

The combination of sweet pumpkin, rich burrata, and crunchy bread creates a balanced, seasonal bite.

It’s perfect for entertaining guests or enjoying as a cozy autumn snack.

Ingredients:

• 1 small pumpkin, peeled and cubed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 baguette, sliced and toasted
• 2 balls of burrata cheese
• 1 teaspoon fresh sage, chopped
• 2 tablespoons toasted pumpkin seeds

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss pumpkin cubes with olive oil, salt, and pepper and roast for 25–30 minutes until tender.
• Spread roasted pumpkin on toasted baguette slices.
• Tear burrata over the pumpkin.
• Drizzle with sage-infused olive oil and sprinkle with toasted pumpkin seeds.
• Serve immediately.

Roasted pumpkin provides natural sweetness and a tender texture.

Burrata adds creamy richness, while toasted seeds add crunch.

This crostini is elegant, flavorful, and perfect for fall gatherings.

Pear, Arugula, and Burrata Salad

This fall salad combines juicy pear slices, peppery arugula, and creamy burrata for a refreshing autumn dish.

A light honey-lemon dressing enhances the natural sweetness of the pears.

Toasted walnuts add texture, while fresh herbs brighten the flavors.

It’s a simple yet sophisticated salad perfect for lunch, dinner, or special seasonal occasions.

Ingredients:

• 2 ripe pears, thinly sliced
• 4 cups fresh arugula
• 2 balls of burrata cheese
• ¼ cup toasted walnuts
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon lemon juice
• Salt and freshly ground black pepper, to taste

Instructions:

• Arrange arugula on a serving platter.
• Top with pear slices, torn burrata, and toasted walnuts.
• In a small bowl, whisk together olive oil, honey, lemon juice, salt, and pepper.
• Drizzle dressing over the salad.
• Serve immediately.

Pears provide sweet, juicy flavor that contrasts with peppery arugula.

Burrata adds creamy richness, while walnuts give crunch and depth.

This salad is refreshing, elegant, and perfect for autumn meals.

Roasted Fennel and Burrata Tart

This savory fall tart combines roasted fennel with creamy burrata on a flaky pastry base.

Caramelized onions and a sprinkle of fresh thyme add depth and aromatic richness.

The tart is visually stunning, flavorful, and perfect as a main dish or appetizer.

It celebrates the natural sweetness of fennel and the creamy texture of burrata.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 medium fennel bulbs, sliced
• 1 small onion, caramelized
• 2 balls of burrata cheese
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme
• Salt and freshly ground black pepper, to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss fennel slices with olive oil, salt, and pepper and roast for 20–25 minutes until tender.
• Roll out puff pastry on a baking sheet and bake for 10 minutes until lightly golden.
• Top pastry with roasted fennel, caramelized onions, and torn burrata.
• Sprinkle with fresh thyme and return to oven for 5–7 minutes until cheese softens.
• Serve warm.

Roasted fennel adds natural sweetness and tender texture.

Burrata provides creamy richness that pairs beautifully with caramelized onions.

This tart is elegant, flavorful, and a perfect celebration of fall flavors.

Roasted Beet and Burrata Tartine

This fall tartine pairs earthy roasted beets with creamy burrata on toasted artisan bread.

A drizzle of honey and a sprinkle of toasted pistachios enhance sweetness and add crunch.

Fresh arugula adds a peppery note, while balsamic reduction ties the flavors together beautifully.

It’s an elegant, colorful, and seasonal dish perfect for brunch, appetizers, or light dinners.

Ingredients:

• 2 medium beets, roasted and sliced
• 2 slices of artisan bread, toasted
• 2 balls of burrata cheese
• 1 tablespoon honey
• 2 tablespoons toasted pistachios
• Fresh arugula
• 1 teaspoon balsamic reduction

Instructions:

• Roast beets at 400°F (200°C) for 30–35 minutes until tender.
• Spread roasted beet slices over toasted bread.
• Tear burrata and place on top of the beets.
• Drizzle with honey and balsamic reduction.
• Sprinkle toasted pistachios and top with fresh arugula.
• Serve immediately.

Roasted beets provide earthy sweetness and vibrant color.

Burrata adds creamy richness, while pistachios give a satisfying crunch.

This tartine is flavorful, visually stunning, and perfect for autumn.

Caramelized Onion and Burrata Pizza

This fall-inspired pizza combines sweet caramelized onions with creamy burrata on a crisp crust.

A touch of fresh thyme and arugula adds aromatic notes and freshness.

The combination of sweet onions, creamy cheese, and crunchy crust creates a comforting yet elegant dish.

It’s perfect for weeknight dinners, entertaining guests, or seasonal gatherings.

Ingredients:

• 1 pre-made pizza crust
• 2 tablespoons olive oil
• 1 large onion, thinly sliced and caramelized
• 2 balls of burrata cheese
• 1 teaspoon fresh thyme
• Fresh arugula for topping
• Salt and freshly ground black pepper, to taste

Instructions:

• Preheat oven to 425°F (220°C).
• Brush pizza crust with olive oil and bake 5–7 minutes until slightly crisp.
• Spread caramelized onions evenly over the crust.
• Tear burrata and place pieces on top.
• Sprinkle fresh thyme and season with salt and pepper.
• Bake an additional 5–7 minutes until cheese softens.
• Top with fresh arugula and serve immediately.

Caramelized onions provide sweet, rich flavor and depth.

Burrata adds creamy texture that balances the savory pizza.

This pizza is comforting, flavorful, and ideal for fall dining.

Roasted Squash and Burrata Grain Bowl

This fall grain bowl combines roasted squash, quinoa, and creamy burrata for a nourishing autumn meal.

Toasted pumpkin seeds, dried cranberries, and a maple vinaigrette elevate flavor and texture.

It’s a healthy, hearty, and colorful dish perfect for lunch, dinner, or meal prep.

The combination of roasted vegetables and creamy cheese makes every bite satisfying and seasonal.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 cups cooked quinoa
• 2 balls of burrata cheese
• 2 tablespoons olive oil
• 2 tablespoons toasted pumpkin seeds
• 2 tablespoons dried cranberries
• 2 tablespoons maple vinaigrette
• Salt and freshly ground black pepper, to taste

Instructions:

• Preheat oven to 400°F (200°C) and toss squash with olive oil, salt, and pepper.
• Roast squash for 25–30 minutes until tender.
• Assemble grain bowl with cooked quinoa, roasted squash, and torn burrata.
• Sprinkle with toasted pumpkin seeds and dried cranberries.
• Drizzle with maple vinaigrette and serve immediately.

Roasted squash provides natural sweetness and autumnal flavor.

Burrata adds creamy richness, while pumpkin seeds add crunch.

This grain bowl is hearty, nutritious, and perfect for celebrating fall ingredients.

Roasted Carrot and Burrata Salad

This fall salad combines sweet roasted carrots with creamy burrata for a vibrant, seasonal dish.

A drizzle of honey and a sprinkle of toasted hazelnuts enhance flavor and texture.

Fresh arugula and a lemon vinaigrette add brightness, balancing the richness of the cheese.

It’s perfect for autumn dinners, elegant entertaining, or a cozy weeknight meal.

Ingredients:

• 4 large carrots, peeled and sliced
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 2 balls of burrata cheese
• 4 cups fresh arugula
• 2 tablespoons toasted hazelnuts
• 2 tablespoons lemon vinaigrette

Instructions:

• Preheat oven to 400°F (200°C).
• Toss carrot slices with olive oil, salt, and pepper and roast for 20–25 minutes until tender.
• Arrange arugula on a serving platter and top with roasted carrots.
• Tear burrata and place on top.
• Drizzle with lemon vinaigrette and sprinkle toasted hazelnuts.
• Serve immediately.

Roasted carrots provide natural sweetness and tender texture.

Burrata adds creamy richness, while hazelnuts give crunch.

This salad is colorful, flavorful, and perfect for autumn.

Fig, Prosciutto, and Burrata Salad

This fall salad pairs sweet figs, salty prosciutto, and creamy burrata for a harmonious combination.

A drizzle of balsamic glaze and a sprinkle of toasted walnuts add depth and texture.

Arugula or mixed greens provide a fresh, peppery contrast to the rich flavors.

It’s a sophisticated and festive salad perfect for seasonal gatherings or elegant dinners.

Ingredients:

• 4–5 fresh figs, sliced
• 4 slices prosciutto
• 2 balls of burrata cheese
• 4 cups arugula or mixed greens
• 2 tablespoons toasted walnuts
• 1 tablespoon balsamic glaze

Instructions:

• Arrange greens on a serving platter.
• Layer fig slices and prosciutto over the greens.
• Tear burrata and place on top.
• Sprinkle with toasted walnuts and drizzle balsamic glaze.
• Serve immediately.

Figs provide sweet, fruity flavor that pairs beautifully with salty prosciutto.

Burrata adds creamy richness and balances the salad.

This dish is elegant, colorful, and perfect for fall entertaining.

Roasted Cauliflower and Burrata Bowl

This autumn bowl features roasted cauliflower paired with creamy burrata and warm spices.

A drizzle of tahini dressing adds nuttiness, while pomegranate seeds provide color and a touch of sweetness.

The combination of tender roasted vegetables, creamy cheese, and bright toppings makes this dish hearty and seasonal.

It’s perfect for lunch, dinner, or a nourishing fall meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tablespoons olive oil
• 2 balls of burrata cheese
• 2 tablespoons tahini
• 2 tablespoons pomegranate seeds
• Salt and freshly ground black pepper, to taste
• 1 teaspoon smoked paprika (optional)

Instructions:

• Preheat oven to 400°F (200°C).
• Toss cauliflower florets with olive oil, salt, pepper, and smoked paprika.
• Roast for 25–30 minutes until tender and golden.
• Arrange roasted cauliflower in a bowl and tear burrata on top.
• Drizzle with tahini and sprinkle pomegranate seeds.
• Serve immediately.

Roasted cauliflower provides earthy flavor and caramelized sweetness.

Burrata adds creamy richness, while tahini and pomegranate seeds enhance texture and taste.

This bowl is hearty, flavorful, and perfect for celebrating fall ingredients.

Roasted Sweet Potato and Burrata Salad

This fall salad features roasted sweet potatoes paired with creamy burrata for a rich, comforting flavor.

A drizzle of maple vinaigrette and a sprinkle of toasted pecans add sweetness and crunch.

Fresh baby spinach balances the richness while adding color and freshness.

It’s a hearty, elegant salad perfect for autumn lunches, dinners, or festive gatherings.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 2 balls of burrata cheese
• 4 cups baby spinach
• 2 tablespoons toasted pecans
• 2 tablespoons maple vinaigrette

Instructions:

• Preheat oven to 400°F (200°C).
• Toss sweet potato cubes with olive oil, salt, and pepper and roast for 25–30 minutes until tender.
• Arrange baby spinach on a serving platter.
• Top with roasted sweet potatoes and torn burrata.
• Drizzle with maple vinaigrette and sprinkle toasted pecans.
• Serve immediately.

Roasted sweet potatoes provide natural sweetness and tender texture.

Burrata adds creamy richness, while pecans contribute crunch and flavor.

This salad is hearty, colorful, and perfect for celebrating fall ingredients.

Roasted Mushroom and Burrata Tart

This savory tart features earthy roasted mushrooms paired with creamy burrata on a flaky pastry base.

Caramelized onions and fresh thyme enhance the aroma and depth of flavor.

The combination of tender mushrooms, creamy cheese, and crisp pastry makes a comforting and elegant fall dish.

It’s ideal as a main course, appetizer, or special seasonal meal.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 cups assorted mushrooms, sliced
• 1 small onion, caramelized
• 2 balls of burrata cheese
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme
• Salt and freshly ground black pepper, to taste

Instructions:

• Preheat oven to 400°F (200°C).
• Toss mushrooms with olive oil, salt, and pepper and roast for 20–25 minutes until tender.
• Roll out puff pastry on a baking sheet and bake for 10 minutes until lightly golden.
• Top pastry with roasted mushrooms, caramelized onions, and torn burrata.
• Sprinkle with fresh thyme and bake 5–7 more minutes until cheese softens.
• Serve warm.

Roasted mushrooms provide earthy flavor and depth.

Burrata adds creamy richness, while caramelized onions enhance sweetness.

This tart is elegant, flavorful, and perfect for fall meals.

Roasted Brussels Sprouts and Burrata Bowl

This autumn bowl combines caramelized roasted Brussels sprouts with creamy burrata for a rich, seasonal flavor.

Toasted hazelnuts and a drizzle of balsamic glaze add texture and balance.

The combination of tender roasted vegetables and creamy cheese creates a satisfying, hearty meal.

It’s perfect for lunch, dinner, or a festive autumn side dish.

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 2 balls of burrata cheese
• 2 tablespoons toasted hazelnuts
• 1 tablespoon balsamic glaze

Instructions:

• Preheat oven to 400°F (200°C).
• Toss Brussels sprouts with olive oil, salt, and pepper and roast for 20–25 minutes until golden and tender.
• Arrange roasted sprouts in a bowl and tear burrata on top.
• Sprinkle toasted hazelnuts and drizzle with balsamic glaze.
• Serve immediately.

Roasted Brussels sprouts provide natural sweetness and caramelized flavor.

Burrata adds creamy richness, while hazelnuts give crunch and texture.

This bowl is hearty, flavorful, and perfect for celebrating fall flavors.