Description
This Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto is a delicious and vibrant dish combining smoky grilled sweet potatoes, creamy burrata, and a tangy pesto made with cranberries and pepitas. Perfect for a healthy and flavorful meal or side dish!
Ingredients
Scale
For the Salad:
- 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
For the 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.
- Grill the sweet potato rounds for about 4-5 minutes per side, or until tender and lightly charred. Remove from the grill and set aside to cool slightly.
-
Make the Cranberry Pepita Pesto:
- In a food processor or blender, combine the dried cranberries, pepitas, fresh basil, olive oil, lemon juice, garlic, and maple syrup (if using). Blend until smooth, adding more olive oil if necessary to reach your desired consistency.
- Season with salt and pepper to taste.
-
Assemble the Salad:
- On a large platter or serving bowl, arrange the grilled sweet potato slices. Tear the burrata into pieces and place it over the sweet potatoes.
- Drizzle the cranberry pepita pesto over the top.
-
Garnish and Serve:
- Garnish with fresh parsley or arugula and serve immediately. Enjoy!
Notes
- If you don’t have a grill, you can roast the sweet potato slices in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- The cranberry pepita pesto can be made ahead of time and stored in the refrigerator for up to 3 days.
- For extra crunch, you can top the salad with extra pepitas or even some roasted nuts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad plate
- Calories: 320
- Sugar: 14g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28
- Fiber: 7g
- Protein: 8g
- Cholesterol: 55mg