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
Scale
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.
