Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto

Get ready to fall in love with this show-stopping Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto! The smoky, charred sweetness of grilled sweet potatoes pairs perfectly with the creamy, delicate burrata, and then there’s the pesto—oh, the pesto! Made with tart cranberries and crunchy pepitas, this sauce adds a vibrant pop of flavor that brings everything together. Whether you’re craving a hearty salad to pair with dinner or something unique to bring to your next gathering, this dish will quickly become a go-to favorite. Trust me, you’re going to love this one!

Why You’ll Love Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto

This salad is all about balance and flavor, and here’s why it’s going to steal the show:

• Bold & Bright: The sweetness of the grilled sweet potatoes and the creamy burrata combine with the zesty cranberry pepita pesto to create a salad that’s bursting with flavor in every bite.
• Perfectly Grilled: The sweet potatoes are grilled to perfection, adding a smoky depth to the sweetness that contrasts beautifully with the fresh burrata.
• A Little Fancy, A Lot of Flavor: While this salad looks impressive, it’s surprisingly easy to make. It’s a crowd-pleaser with minimal effort.
• Seasonally Inspired: This dish uses fall-inspired ingredients that are cozy yet refreshing, making it perfect for a crisp evening or holiday meal.
• Super Nutritious: Packed with antioxidants from the cranberries and pepitas, fiber from the sweet potatoes, and protein from the burrata, this salad is as healthy as it is delicious.

Ingredients

Here’s everything you’ll need to create this mouthwatering salad:

• For the Grilled Sweet Potatoes:
  • Sweet potatoes: Grilled to bring out their natural sweetness and a smoky char.
  • Olive oil: To coat the sweet potatoes for grilling and to bring out that golden, crispy exterior.
  • Salt & pepper: For simple seasoning that lets the sweet potatoes shine.
• For the Burrata:
  • Burrata: Creamy, soft, and milky with a slightly tangy flavor—this cheese is what takes the salad to the next level.
• For the Cranberry Pepita Pesto:
  • Fresh cranberries: These tart little berries add a pop of color and a sharp, fruity flavor to the pesto.
  • Pepitas (pumpkin seeds): These add crunch and a rich, nutty flavor that complements the cranberries beautifully.
  • Fresh herbs (such as basil or parsley): Adds freshness and a green, aromatic note to the pesto.
  • Garlic: For a little depth and bite in the pesto.
  • Olive oil: To help blend everything into a smooth sauce.
  • Lemon juice: A dash of citrus to balance the sweetness of the cranberries and pepitas.
  • Salt & pepper: To bring all the flavors together.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

This salad is easy to make and packed with flavor. Here’s how to do it:

1. Grill the Sweet Potatoes:

Preheat your grill or grill pan to medium heat. Peel the sweet potatoes and cut them into 1/2-inch thick slices or rounds. Toss the slices with olive oil, salt, and pepper. Place them on the grill and cook for 5-6 minutes on each side, until they are tender and lightly charred. Remove from the grill and set aside.

2. Make the Cranberry Pepita Pesto:

While the sweet potatoes are grilling, place the fresh cranberries, pepitas, garlic, and herbs into a food processor or blender. Pulse a few times until roughly chopped. Add olive oil, lemon juice, salt, and pepper, and blend until smooth. Taste and adjust seasoning if necessary.

3. Assemble the Salad:

Arrange the grilled sweet potato slices on a large serving platter or individual plates. Tear the burrata into pieces and place it over the sweet potatoes. Drizzle the cranberry pepita pesto over the top, making sure each piece gets a little bit of that zesty sauce.

4. Garnish and Serve:

If desired, sprinkle a few extra pepitas on top for an added crunch, and garnish with fresh herbs or a squeeze of lemon for extra brightness. Serve immediately while the sweet potatoes are warm, and enjoy!

Nutrition Facts

Servings: 4
Calories per serving: 450
Total Fat: 31g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 230mg
Total Carbohydrates: 35g
Dietary Fiber: 7g
Sugars: 12g
Protein: 12g
Vitamin A: 180% Daily Value
Vitamin C: 20% Daily Value
Calcium: 18% Daily Value
Iron: 10% Daily Value
Potassium: 800mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

How to Serve Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto

This salad is a wonderful stand-alone dish, but here are a few ideas to take it up a notch:

• Serve with Protein: Pair it with grilled chicken, roasted turkey, or salmon for a more filling meal.
• Side Dishes: A side of quinoa, couscous, or roasted vegetables would complement the salad’s flavors perfectly.
• Bread: Serve with a crusty baguette or garlic bread to help scoop up the leftover pesto and burrata.

Additional Tips

• Make Ahead: You can grill the sweet potatoes a day in advance and store them in an airtight container. Reheat them on the grill or in the oven for a few minutes before serving.
• Substitute for Burrata: If burrata is not available, fresh mozzarella or ricotta cheese will make a great substitute. The creaminess of these cheeses will still work beautifully with the sweet potatoes and pesto.
• Make It Vegan: If you’re looking to make this salad vegan, simply omit the burrata and add more roasted veggies or a vegan cheese alternative.
• Add Extra Greens: Feel free to add some mixed greens, arugula, or spinach to the salad for extra texture and color.

FAQ Section

Q1: Can I use pre-cooked sweet potatoes?
A1: Yes, you can use pre-cooked sweet potatoes to save time. Just warm them up on the grill or in the oven for a few minutes before assembling the salad.

Q2: Can I make the cranberry pepita pesto in advance?
A2: Absolutely! You can make the pesto up to 2 days ahead. Store it in an airtight container in the fridge and give it a good stir before using.

Q3: Can I use dried cranberries in the pesto?
A3: Fresh cranberries work best in this recipe because they provide a tartness that balances the sweetness of the sweet potatoes. However, you can substitute dried cranberries, but the flavor will be a bit sweeter and less tangy.

Q4: Is this salad gluten-free?
A4: Yes, this salad is naturally gluten-free as long as the pesto ingredients are gluten-free.

Q5: Can I add more toppings to the salad?
A5: Definitely! Feel free to add extra toppings like roasted nuts, pomegranate seeds, or even some crumbled feta for extra flavor and texture.

Q6: How can I make this salad spicier?
A6: If you like a little heat, you can add a pinch of red pepper flakes to the pesto or drizzle some hot sauce over the salad for an extra kick.

Q7: Can I use a different type of cheese?
A7: Yes! If burrata isn’t available, fresh mozzarella, goat cheese, or ricotta would also work wonderfully.

Q8: Can I grill the sweet potatoes in advance?
A8: Yes, you can grill the sweet potatoes ahead of time. Just store them in an airtight container and reheat them on the grill or in the oven before serving.

Q9: Can I serve this salad cold?
A9: While the salad is typically served warm, it can be enjoyed cold as well. Just let the grilled sweet potatoes cool down before assembling the salad.

Q10: Can I make this salad without the pesto?
A10: The cranberry pepita pesto really elevates the flavors, but if you prefer a simpler salad, you can substitute it with a light vinaigrette or even a simple drizzle of olive oil and lemon juice.

Conclusion

This Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto is the ultimate blend of smoky, creamy, and tangy flavors. It’s a salad that’s not only easy to make but also a true crowd-pleaser that will leave everyone asking for the recipe. Whether you’re looking for a light meal, a side dish, or a dish to impress your guests, this one checks all the boxes. Enjoy every bite and let the flavors of fall shine through!

Print