Description

Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto is a stunning dish that combines smoky, sweet potatoes, creamy burrata, and a tangy cranberry pepita pesto. This flavorful and visually appealing salad is perfect for any occasion, whether it’s a dinner party, casual gathering, or a healthy yet indulgent meal at home. Packed with rich flavors and textures, this dish is easy to make and guaranteed to impress.

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)

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Instructions

Grill the Sweet Potatoes: Preheat your grill to medium-high heat. Toss the sweet potato slices with olive oil, salt, and pepper. Grill for 3-4 minutes on each side until tender and slightly charred. Set aside.
Make the Cranberry Pepita Pesto: In a food processor, combine cranberries, pepitas, Parmesan, garlic, olive oil, salt, and pepper. Pulse until well combined and slightly chunky. Taste and adjust seasoning if needed.
Assemble the Salad: In a large bowl, toss together the mixed greens, grilled sweet potatoes, and torn burrata. Drizzle with cranberry pepita pesto and gently toss to combine.
Serve: Garnish with fresh basil leaves and drizzle with balsamic glaze if desired. Serve immediately.

Notes

You can swap burrata with mozzarella or goat cheese for different textures.

To make it nut-free, omit pepitas from the pesto, and you’ll still enjoy the flavorful salad.

Use low-fat feta for a healthier version, and add extra veggies like cucumbers or bell peppers for more crunch.

The salad is best served fresh, but leftover components can be stored separately for up to 2 days.