If you’re craving a vibrant, fresh dish that’s a feast for both the eyes and the palate, the Grilled Sweet Potato and Burrata Salad with Cranberry Pepita Pesto Recipe is exactly what you need. This delightful salad perfectly balances the smoky sweetness of grilled sweet potatoes with the creamy, luscious texture of burrata cheese, all topped with a bright and nutty cranberry pepita pesto that adds a surprising burst of flavor. It’s a harmonious blend of textures and tastes that will quickly become one of your go-to recipes for a light lunch, a stunning side, or even a show-stopping appetizer.
Ingredients You’ll Need
Each ingredient in this recipe is thoughtfully chosen to create layers of flavor, texture, and color that make this salad shine. From the hearty sweetness of the sweet potatoes to the creamy smoothness of burrata, and the tangy, nutty notes of the cranberry pepita pesto, every component contributes something special.
- Sweet potatoes: The foundation of the dish with natural sweetness and a tender, smoky char when grilled.
- Olive oil: Used for grilling and in the pesto, helps enhance flavors and create a luscious texture.
- Salt and pepper: Essential for seasoning and bringing out the natural flavors of each ingredient.
- Burrata cheese: Creamy and rich, it adds indulgence and a silky contrast to the grilled veggies.
- Fresh parsley or arugula: Adds a peppery, fresh garnish that lifts the entire salad.
- Dried cranberries: Provide a lovely tartness and chewy texture in the pesto.
- Pepitas (pumpkin seeds): Give the pesto a delightful nuttiness and crunch.
- Fresh basil leaves: Bring brightness and herbal aroma to the pesto.
- Lemon juice: Adds acidity to balance the richness of the burrata and the sweetness of the potatoes.
- Garlic: Lends depth and a subtle pungency to the pesto.
- Maple syrup (optional): A touch of natural sweetness to round out the pesto flavors.
How to Make Grilled Sweet Potato and Burrata Salad with Cranberry Pepita Pesto Recipe
Step 1: Grill the Sweet Potatoes
Start by preheating your grill or grill pan to medium heat. Lightly coat your peeled and sliced sweet potato rounds with olive oil, then sprinkle with salt and pepper. This simple step is key to ensuring the potatoes become tender inside while showing off those beautiful char marks that deepen their natural sweetness.
Step 2: Grill Until Tender and Charred
Grill the sweet potato slices for about 4 to 5 minutes per side. You want them to be soft but still hold their shape, with a lovely smoky char that adds complexity. Once done, remove them from the grill and allow them to cool slightly — this makes them easier to handle when assembling the salad.
Step 3: Prepare the Cranberry Pepita Pesto
While the sweet potatoes are cooling, make the star companion to the dish: the cranberry pepita pesto. In a food processor, combine dried cranberries, pepitas, fresh basil, olive oil, lemon juice, garlic, and maple syrup if you like a hint of extra sweetness. Blend until smooth, adding more olive oil if needed to get a luscious, spreadable texture.
Step 4: Season the Pesto
Taste your pesto and season it with salt and pepper as needed. This final seasoning boost ensures the pesto sings with vibrant, harmonious flavors that complement both the sweet potatoes and the burrata perfectly.
Step 5: Assemble the Salad
Arrange the grilled sweet potato slices on a large platter or serving bowl. Tear the burrata into chunks and scatter it over the warm sweet potatoes, letting the creamy cheese meld with the heat just a little. Then, drizzle your homemade cranberry pepita pesto generously across the top.
Step 6: Garnish and Serve
Finish by adding fresh parsley or arugula to the salad for a burst of color and a peppery bite. Serve immediately to enjoy the contrast of warm veggies and cool, silky burrata paired with the vibrant pesto — this salad is a sensory delight you’ll want to savor every bite of.
How to Serve Grilled Sweet Potato and Burrata Salad with Cranberry Pepita Pesto Recipe
Garnishes
Sprinkle fresh herbs like parsley, basil, or peppery arugula leaves on top to enhance the salad’s freshness and color. A light drizzle of extra virgin olive oil or a few cracks of freshly ground black pepper can also add a final touch of flair before serving.
Side Dishes
This salad pairs beautifully with crusty artisan bread, perhaps lightly toasted and rubbed with garlic, or alongside a simple grilled protein like chicken or fish to make for a satisfying, well-rounded meal. Its bright flavors also balance heavier dishes perfectly, making it a versatile addition to any menu.
Creative Ways to Present
Try serving this salad on individual plates with a delicate drizzle of pesto in decorative swirls, or layer the components in a mason jar for an eye-catching, portable lunch. You can also use it as a topping for pizza or flatbread, turning it into a creative and flavorful twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad components separately if possible—the grilled sweet potatoes and pesto in airtight containers and the burrata fresh in its original packaging wrapped with plastic wrap. This keeps the textures and flavors from melding too much and keeps everything tasting fresh.
Freezing
While you can freeze grilled sweet potatoes and homemade pesto separately, burrata does not freeze well due to its high moisture content. For best results, prepare fresh burrata when you plan to serve the salad.
Reheating
Reheat the grilled sweet potatoes gently in a skillet or oven to avoid drying them out. Then reassemble the salad with fresh burrata and pesto just before serving to retain the creamy texture and vibrant flavors.
FAQs
Can I make the cranberry pepita pesto without a food processor?
Absolutely! If you don’t have a food processor, a blender works just as well. For a more rustic texture, you can finely chop the ingredients by hand and whisk in the olive oil to blend the flavors together.
Is there a substitute for burrata cheese?
If burrata is hard to find or you prefer a different cheese, fresh mozzarella or ricotta are great alternatives. While the texture won’t be as creamy, they still provide mild, milky notes that pair nicely with the sweet potatoes and pesto.
Can this salad be served cold?
Yes! This salad is delicious served warm or at room temperature, and it also works chilled. The flavors actually develop a bit over time when refrigerated, so it can be a lovely make-ahead dish for gatherings.
How spicy is the cranberry pepita pesto?
There is no added spice in this pesto, making it mild and approachable for all palates, with the tart cranberries and nutty pepitas providing the main flavor profiles.
Can I add other greens to the salad?
Definitely! Feel free to mix in greens like baby spinach, kale, or even microgreens to add extra nutrients and textures tailored to your taste preferences.
Final Thoughts
There’s something truly special about the Grilled Sweet Potato and Burrata Salad with Cranberry Pepita Pesto Recipe — it manages to feel both elegant and effortless, vibrant and comforting. Whether you’re cooking for a crowd or treating yourself to a colorful, satisfying meal, this salad is a winner every time. Give it a try, and I promise it’ll become one of your favorites to share and savor.
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Grilled Sweet Potato and Burrata Salad with Cranberry Pepita Pesto Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
This Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto is a vibrant, flavorful dish featuring tender grilled sweet potato rounds topped with creamy burrata cheese and a tangy, nutty cranberry pepita pesto. Perfect as a light meal or elegant side, this recipe balances smoky, sweet, and fresh herbaceous notes for a delicious and visually appealing salad.
Ingredients
Sweet Potatoes and Burrata
- 2 medium sweet potatoes, peeled and cut into 1/2-inch rounds
- 2 tablespoons olive oil (for grilling)
- Salt and pepper, to taste
- 2 balls burrata cheese (about 6 oz each)
- Fresh parsley or arugula, for garnish
Cranberry Pepita Pesto
- 1/4 cup dried cranberries
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic
- 1 tablespoon maple syrup (optional, for sweetness)
- Salt and pepper, to taste
Instructions
- Grill the Sweet Potatoes: Preheat your grill or grill pan to medium heat. Drizzle the sweet potato slices with olive oil and season with salt and pepper to prepare for grilling.
- Cook the Sweet Potato Rounds: Grill the sweet potato slices for about 4-5 minutes per side, or until they become tender and develop a light char. Once cooked, remove them from the grill and set aside to cool slightly.
- Prepare the Cranberry Pepita Pesto: In a food processor or blender, combine dried cranberries, pepitas, fresh basil, olive oil, lemon juice, garlic, and maple syrup if using. Blend the mixture until smooth, adding more olive oil if needed to reach your desired pesto consistency.
- Season the Pesto: Taste and season the pesto with salt and pepper as needed to balance the flavors.
- Assemble the Salad: Arrange the grilled sweet potato slices on a large platter or serving bowl. Tear the burrata cheese into pieces and distribute it over the sweet potatoes evenly.
- Drizzle with Pesto: Spoon the cranberry pepita pesto generously over the assembled sweet potatoes and burrata.
- Garnish and Serve: Finish the salad with a garnish of fresh parsley or arugula. Serve immediately to enjoy the contrast of flavors and textures at their freshest.
Notes
- You can substitute arugula with fresh spinach or mixed greens depending on your preference.
- Maple syrup in the pesto is optional but helps balance the tartness of cranberries.
- For a nut-free version, ensure the pepitas are processed separately if cross-contamination is a concern.
- Grilling sweet potatoes enhances their natural sweetness but they can also be roasted if a grill is unavailable.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
