Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto

Why You’ll Love This Recipe

This salad combines a wonderful array of flavors and textures that make it both delicious and visually appealing. The grilled sweet potatoes add a smoky sweetness, while the burrata cheese brings a creamy richness that pairs perfectly with the tangy, crunchy cranberry pepita pesto. It’s simple, elegant, and perfect for any occasion.

• Easy to Make: Simple to prepare but impressive in flavor and presentation.

• Packed with Flavor: The contrast between the creamy burrata, smoky sweet potatoes, and tangy pesto is unforgettable.

• Versatile: Can be served as a starter, side dish, or main course.

• Great for Any Occasion: Whether a dinner party or a cozy night in, it’s perfect for any setting.

Ingredients

For the Grilled Sweet Potatoes:

• 2 medium sweet potatoes, peeled and sliced into rounds

• 2 tablespoons olive oil

• Salt and pepper, to taste

For the Cranberry Pepita Pesto:

• 1 cup fresh cranberries

• 1/4 cup pepitas (pumpkin seeds)

• 1/4 cup grated Parmesan cheese

• 1 clove garlic, minced

• 1/4 cup olive oil

• Salt and pepper, to taste

For the Salad:

• 4 cups mixed greens (spinach, arugula, or baby kale)

• 8 oz burrata cheese, drained and torn into pieces

• 1/4 cup crumbled feta cheese (optional)

For the Garnish:

• Fresh basil leaves (optional)

• Balsamic glaze (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Grill the Sweet Potatoes: Preheat your grill to medium-high heat. Toss sweet potato slices with olive oil, salt, and pepper. Grill for 3-4 minutes on each side until tender and slightly charred. Set aside.

2. Make the Cranberry Pepita Pesto: Combine cranberries, pepitas, Parmesan, garlic, olive oil, salt, and pepper in a food processor. Pulse until well combined and slightly chunky. Taste and adjust seasoning.

3. Assemble the Salad: In a large bowl, toss together mixed greens, grilled sweet potatoes, and torn burrata. Drizzle with cranberry pepita pesto and gently toss to combine.

4. Serve: Garnish with fresh basil and drizzle with balsamic glaze if desired. Serve immediately.

Servings and Timing

• Servings: 4

• Preparation Time: 15 minutes

• Cooking Time: 10 minutes

• Total Time: 25 minutes

Variations

• Cheese Options: Substitute burrata with mozzarella or goat cheese.

• Nut-Free Version: Omit pepitas from the pesto and still enjoy a flavorful salad.

• Healthier Version: Use low-fat feta and reduce olive oil in the pesto, adding extra veggies like cucumbers or bell peppers.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 2 days, but the salad is best fresh.

• Reheating: Reheat grilled sweet potatoes separately and serve fresh. Avoid reheating the assembled salad, as the burrata may lose its creamy texture.

FAQs

Can I use another type of cheese?

Yes, fresh mozzarella or goat cheese can be great substitutes for burrata.

Is this salad suitable for a vegetarian diet?

Yes, it’s vegetarian-friendly and can be made vegan by omitting the cheese or using plant-based alternatives.

Can I make this ahead of time?

You can prepare the grilled sweet potatoes and pesto ahead of time, but it’s best to assemble the salad just before serving.

Can I make the pesto without cranberries?

Yes, you can substitute cranberries with another fruit, such as dried apricots, for a different flavor profile.

How can I make it gluten-free?

This recipe is naturally gluten-free, just ensure that the ingredients you choose (like cheese or pesto) are also gluten-free.

Can I add protein to this salad?

Yes, grilled chicken or a sprinkle of chickpeas would complement this salad perfectly.

Can I use frozen sweet potatoes?

Fresh sweet potatoes are preferred for grilling, but you can use thawed frozen sweet potatoes if needed.

Can I skip grilling the sweet potatoes?

You can roast the sweet potatoes in the oven instead, which will provide a similar smoky sweetness.

What can I serve this salad with?

It pairs beautifully with grilled meats, seafood, or served as a standalone dish.

How should I store leftovers?

If you have leftovers, store the components separately to maintain the salad’s freshness. Keep the sweet potatoes, pesto, and greens separate until ready to serve.

Conclusion

Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto is a delightful and vibrant dish that combines the richness of burrata with the smoky sweetness of grilled sweet potatoes, all brought together with a tangy, crunchy pesto. It’s perfect for impressing guests or enjoying a satisfying meal with family. Try it today for an unforgettable culinary experience!