Fall Burrata & Squash Appetizer

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Updated 2023.

Fall Salad with burrata

You know how much I love burrata… and what’s not to love? It’s so creamy and rich. My Summer Burrata Board was such a hit, I decided to make a Fall version. Similar to the Summer board, this spread of ingredients can be made into crostini for a perfect fall appetizer, or a salad which is a great Thanksgiving app or autumnal snack. There are so many options to make this your own, the flavor pairings and alternatives are endless.

For more fall-themed ideas, Fall Harvest Board, Elevated Fall Cheese Board, Fall Dessert Board, Trader Joe’s Halloween Board, Pumpkin Cheese Ball, Pumpkin Baked Brie, Caramel Apple Board, and all my other Fall Recipes

Fall prosciutto appetizer with Burrata

What’s On This Fall Appetizer Board

  • Burrata—the star of the show. I add olive oil, balsamic vinegar, salt and pepper here. Curious what makes Burrata special? I wrote all about how to serve it for this Burrata Crostini
  • Roasted delicata squash—the heart of the board, when cooked until soft and seasoned well it’s such a Fall treat. (Directions for how to roast below.) 
  • Pears—a wonderful mild sweet fruit to add to this board. Chop them up into cubes for easy serving and eating.
  • Pomegranate seeds—these add the perfect pop of tartness to the dish.  They will stain the other foods next to them once you put it on so be sure to know exactly where you are placing them and gently add them in with a spoon.
  • Prosciutto—salty and fatty, it’s an integral part and pairs so well with the sweet squash and creamy cheese.
  • Figs—so seasonal and so sweet, I love the roundness of the fig flavor with burrata. Cut in half and show off their beauty.
  • Candied pecans—the crunch of nuts in a salad is the best. These in particular really evoke the taste of fall.
  • Persimmon slices—one of my favorite Fall fruits, the orange color and easy sweetness of these is great in the salad version. Slice them up into pieces thin enough to work on a crostini.
  • Rosemary— for garnish, it adds a nice touch.

When Do I Serve This Fall Burrata Board? 

This board can be served a few different ways: a salad course, an appetizer spread, or a crostini. 

If you’re serving it as a salad, put the board out as it’s pictured above. Accompany the board with small serving bowls and a larger bowl with lettuce (I recommend arugula just like I did for the original Burrata Board). Guests can build their own salads with whichever ingredients they choose. Add a simple vinaigrette on the side. 

If you serve it as an appetizer spread, put it out as pictured above with tongs and serving spoons. Add plenty of crackers or baguette slices off to the side and let folks build whatever kind of bites they desire. 

If you want a more composed crostini, follow this Summer Burrata Crostini recipe but with the Fall ingredients. I’m thinking a baguette slice, with Burrata, prosciutto, squash and pomegranate seeds would taste divine! 

fall appetizer ideas with burrata
fall appetizer burrata salad

How to Roast Delicata Squash 

  • Cut the squash lengthwise and scoop out all the seeds. 
  • Flip it over so that the flesh is down on the cutting board, so that it’s not wobbling when you’re trying to slice it. 
  • Slice each section into half-moons, approximately half inch thick. 
  • Toss the squash pieces in olive oil and season with salt and pepper. 
  • Roast until soft, approximately 25 minutes in a 400 degree oven. Flip halfway through to get more consistent texture. 

Make it Your Own

There are tons of variations you can add to this board. I love how the mildly sweet squash pairs with Burrata and prosciutto. But I’m sure the salad would be equally as delicious with a different seasonal vegetable, like Brussels sprouts, roasted carrots, or a different variety of squash. Other winter squash you could choose from include Kabocha, Butternut, or Acorn. 

By picking what’s in season you’re bound to have better flavor. I always try to put seasonal items together, there’s a greater chance they’ll pair well. If they come up in the garden together, there’s a good chance they’ll taste better together. 

fall burrata appetizer board
prosciutto, squash & pomegranate appetizer

To Make a Smaller Version…

  • I limited it to one row of burrata (2 balls)
  • Made it vegetarian by omitting the prosciutto
  • Took out the pear and focused on the other toppings
  • Drizzled balsamic reduction on the burrata
  • Served with the salad elements on the side. Just have everyone add the lettuce to their bowl and top with items on the burrata board.

Show Me Your Boards

I hope this post inspires you to make this fall burrata recipe. Nothing makes me happier than seeing the beautiful snacks and apps you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share! 

And, If you liked this recipe, please rate and review.

Fall Burrata Board

5 from 33 votes


Make this delicious Fall appetizer for Thanksgiving with roasted squash, burrata, prosciutto and figs.



  • Burrata (4 balls for the large board, 2 balls for the small board)


  • Prosciutto


  • Delicata Squash roasted
  • Pears diced
  • Pomegranate seeds drained
  • Figs halved
  • Persimmon sliced


  • Rosemary
  • Candied Pecans
  • Olive oil
  • salt & pepper


  • Balsamic glaze or reduction
  • Crostini
  • Arugula


  • Cut the burrata into quarters and spread out into 2 rows (2 quarters per row), one row towards the top and one towards the bottom. Drizzle with olive oil and balsamic glaze if using. Season salt & pepper.
  • From the top of the board to the first row of burrata, add rows of squash, pears, and pomegranate seeds.
  • Between the two rows of burrata, add rows of pecans and prosciutto.
  • After the second row of burrata, add a rows of figs and persimmons.
  • Garnish with rosemary and serve with crostini on the side if using.

NOTE: If you're serving as a salad, serve lightly dressed arugula (olive oil, salt, pepper and vinegar) in a big bowl on the side.

    Tried this recipe?Rate & Review!

    Photos by Haley Hunt Davis

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    Recipe Rating

    21 Reviews

    1. Mary wrote:

      5 stars
      All of your boards are so incredible and have been an inspiration to numerous boards I have made these last couple of years!

      Posted 12.3.20 Reply
    2. J.s.ruff wrote:

      5 stars
      This board is gorgeous! I love your crostini suggestion for entertaining.

      Posted 12.3.20 Reply
    3. Anna wrote:

      5 stars
      Love Burrata and all your boards!

      Posted 12.3.20 Reply
    4. Danny wrote:

      5 stars
      Can’t wait to try this board! ????????

      Posted 12.3.20 Reply
    5. Sutton wrote:

      5 stars
      This is so cute and unique! I would have never thought to go about crafting a board this way, but it’s definitely one I want to try.

      Posted 12.3.20 Reply
    6. Meghan wrote:

      I made this for a party and it was so beautiful and such a hit!

      Posted 12.3.20 Reply
    7. Alicia Korver wrote:

      5 stars
      Love the burrata board! So awesome that you transitioned into fall to keep it going!

      Posted 12.3.20 Reply
    8. Amy wrote:

      This is inspired! I love burrata!

      Posted 12.3.20 Reply
    9. Anne _ofall_Arts wrote:

      5 stars
      Nom nom nom! Looks beautiful! ???????? I can’t wait to try this. I absolutely love burrata! ✨????✨

      Posted 12.3.20 Reply
    10. Sarah wrote:

      5 stars
      I just love the look of these beautiful burrata boards! I’d never tried persimmon before but I put them on a few fall boards after I fell in love with the color they bring to your posts. And it turns out I really like them!

      Posted 12.3.20 Reply
    11. Erica Patera wrote:

      5 stars
      I have attempted many of the boards that you have shown on Instagram. Great ideas! Mine are never as pretty but they still turn out 🙂

      Posted 12.3.20 Reply
    12. Karlee wrote:

      Could this be anymore beautiful? Love how you repurpose burrata for all seasons because let’s be real, it is bae.

      Posted 12.3.20 Reply
    13. Giselle wrote:

      5 stars
      I LOVE burrata. I can’t wait to try to make this board. ????????

      Posted 12.3.20 Reply
    14. Jess wrote:

      5 stars
      I love this board! Can’t wait to make it!

      Posted 12.21.20 Reply
    15. Alicia wrote:

      5 stars
      I didn’t even know what this cheese was until I found this post! Has totally opened my eyes and expanded my cheese horizons when I am in Trader Joe’s.

      Posted 12.21.20 Reply
    16. Carolyn wrote:

      5 stars
      Love burrata and this with the squash as a salad was delish!

      Posted 12.21.20 Reply
    17. Kaleena wrote:

      5 stars
      Love, love, love burrata! Looks delicious

      Posted 12.21.20 Reply
    18. Meg wrote:

      5 stars
      I made this sans the figs (couldn’t find in season) and it turned out AMAZING! So easy to put together and everything looked soo beautiful on the board. Would definitely make this one again!

      Posted 12.21.20 Reply
    19. Merove Heifetz wrote:

      5 stars
      This board is heaven, thanks Meg!

      Posted 2.27.21 Reply
    20. Debbie F. wrote:

      5 stars
      Thanks for the inspiration and intro to new foods. Made this board for Thanksgiving and it was the first time many of us have had Burrata, delicata squash and persimmon. Couldn’t get all ingredients you listed but made my own substitutes and it was a hit!

      Posted 11.25.22 Reply
    21. Martha Escoto wrote:

      5 stars
      I tried this and in one bite I mixed all the flavors… the creaminess from the burrata is simply the best!!! Wanting this one more time

      Posted 11.27.22 Reply