Quick Grilled Sweet Potato & Burrata Salad Recipe with Zesty Pesto

Seasonal ingredients spark magic when combined with unexpected flavors like this grilled sweet potato and burrata salad with cranberry pepita pesto.

Charred sweet potatoes create a robust foundation for creamy burrata silky embrace.

The vibrant pesto adds a tangy punch that awakens every bite with nutty complexity.

Pepitas bring delightful crunch while dried cranberries weave a subtle sweetness through the dish.

Each component sings in perfect harmony, transforming simple ingredients into an extraordinary culinary experience.

Elegant yet approachable, this salad promises to elevate your dining moments with its stunning blend of textures and tastes.

Prepare to fall in love with a recipe that celebrates fresh, bold flavors.

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Ingredients For Grilled Sweet Potato Burrata Salad

• Sweet Potatoes: Starchy root vegetables that provide a sweet and hearty base for the salad.
• Burrata: Soft Italian cheese with a creamy center that adds rich texture and luxurious flavor.
• Arugula: Peppery green that creates a fresh and slightly spicy foundation for the salad.

• Dried Cranberries, Pepitas: Tangy and crunchy elements that add brightness and nutty depth to the pesto.
• Basil: Fresh herb that provides a classic aromatic base for the pesto.
• Parmesan Cheese: Sharp and salty cheese that enhances the pesto's complex flavor profile.
• Garlic: Pungent ingredient that adds a robust and intense flavor to the pesto.

• Olive Oil, Salt, Pepper: Essential seasonings that enhance and balance the overall taste of the dish.
• Smoked Paprika: Spice that adds a smoky and warm dimension to the grilled sweet potatoes.
• Lemon Juice: Acidic component that brightens the pesto and adds a zesty touch.
• Balsamic Glaze, Honey: Optional sweet and tangy drizzles that provide additional depth and richness.

Step-By-Step Grilled Sweet Potato Burrata Salad

Step 1: Fire Up the Grill

Get your grill or grill pan sizzling hot at medium-high heat. This is where the magic begins for our sweet potato transformation.

Step 2: Prep Sweet Potato Rounds

• Olive oil
• Salt
• Black pepper
• Smoked paprika

Make sure each slice is evenly dressed and ready to get some gorgeous grill marks.

Step 3: Create Charred Sweet Potato Goodness

Lay those seasoned sweet potato rounds on the grill. Let them sizzle and dance for 4-5 minutes on each side.

You’re looking for tender insides with a crispy, charred exterior. Once done, set them aside to cool slightly.

Step 4: Whip Up Cranberry Pepita Pesto

• Dried cranberries
• Toasted pepitas
• Fresh basil
• Garlic
• Parmesan cheese
• Lemon juice
• Pinch of salt
• Pinch of pepper

Pulse everything together, then slowly stream in olive oil until you get a beautifully textured sauce that’s smooth yet has some chunky personality.

Step 5: Build Your Salad Masterpiece

Spread a bed of arugula on your serving plate.

Arrange those grilled sweet potato rounds with care. Tear the burrata into delicious chunks and nestle them over the potatoes.

Step 6: Dress and Garnish

Drizzle your homemade cranberry pepita pesto all over the salad. Sprinkle some extra cranberries and pepitas for crunch and visual appeal.

Step 7: Optional Flavor Boost

For an extra flavor punch, consider drizzling some balsamic glaze or honey over the top.

Step 8: Serve and Savor

Serve this beauty immediately while it’s warm, or let it sit for a few minutes to let all those incredible flavors mingle and get to know each other.

Enjoy your culinary creation!

Tips For Flavorful Sweet Potato Burrata Salad

• Grill sweet potatoes at medium-high heat and flip carefully to achieve perfect char marks without scorching.
• Pulse pesto ingredients gradually to maintain a slightly chunky consistency for enhanced flavor complexity.
• Replace burrata with grilled tofu or roasted chickpeas for a vegan-friendly alternative that keeps the dish protein-rich.
• Let salad rest briefly after assembly to allow flavors to meld and develop a more harmonious taste profile.
• Experiment with different herb combinations in the pesto, like mint or cilantro, to create unique taste variations.

Flavorful Variations For Sweet Potato Burrata Salad

• Vegan Veggie Delight: Replace burrata with creamy cashew cheese and use nutritional yeast instead of Parmesan for a plant-based version that maintains the rich, tangy flavor profile.
• Roasted Root Remix: Swap sweet potatoes with butternut squash or carrots, keeping the same grilling technique and spice blend for a seasonal alternative that works perfectly.
• Protein Power Plate: Add grilled chicken or seared tofu strips on top of the salad to transform it into a more substantial main course with extra protein punch.
• Mediterranean Makeover: Substitute pepitas with pine nuts, use sun-dried tomatoes instead of cranberries, and sprinkle feta cheese for a Mediterranean-inspired variation that brings new Mediterranean zest.

Pairings For Grilled Sweet Potato Burrata Salad

• Pair with Crisp Chardonnay: Select a lightly oaked Chardonnay that complements the creamy burrata and sweet grilled potatoes, balancing the dish's rich flavors with its bright acidity.
• Match with Arugula-Friendly Pinot Noir: Choose a light-bodied Pinot Noir with subtle earthiness that echoes the peppery arugula and enhances the cranberry pepita pesto's nutty undertones.
• Complement with Herbal Gin Cocktail: Create a refreshing gin drink with basil and lemon, mirroring the pesto's herb profile and cutting through the salad's creamy and smoky elements.

Storage Tips For Sweet Potato Burrata Salad

• Store the salad in an airtight container for up to 2 days. Keep the burrata and pesto separate from sweet potatoes to maintain texture.
• Transfer cranberry pepita pesto to a freezer-safe container. Freeze for up to 1 month, leaving space for expansion. Thaw in refrigerator overnight before use.
• Warm gently in a skillet over medium heat for 3-4 minutes. Alternatively, use microwave in 30-second intervals, stirring between each to prevent uneven heating.
• Add fresh arugula and a drizzle of olive oil before serving to refresh wilted greens and restore vibrant flavors.

FAQs

• What makes burrata unique in this salad?

Burrata is a creamy Italian cheese with a soft outer shell and a rich, liquid center that creates a luxurious, melt-in-your-mouth texture when combined with the grilled sweet potatoes.

• Why use smoked paprika on sweet potatoes?

Smoked paprika adds a deep, smoky flavor that enhances the natural sweetness of the potatoes and complements the grilling process, creating a more complex taste profile.

• Can I make the pesto ahead of time?

Yes, you can prepare the cranberry pepita pesto up to 3 days in advance and store it in an airtight container in the refrigerator, which allows the flavors to meld and intensify.

Grilled Sweet Potato & Burrata Salad With Cranberry Pepita Pesto Recipe

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4.7 from 25 reviews

• Total Time: 25 minutes
• Yield: 2 1x

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Description

Mediterranean-inspired Grilled Sweet Potato & Burrata Salad sparkles with tangy cranberry pepita pesto, offering a perfect balance of smoky, creamy, and zesty flavors. Seasonal ingredients blend seamlessly, creating a dish you’ll crave from first bite to last.

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Ingredients

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Main Ingredients:

• 2 medium sweet potatoes, sliced into 1/2-inch rounds
• 1 ball burrata cheese

Seasoning:

• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika

Pesto:

• 1/2 cup dried cranberries
• 1/4 cup pepitas (pumpkin seeds)

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Instructions

1. Fire up the grill or grill pan to medium-high heat (around 400°F), creating an ideal searing environment for sweet potato rounds.
2. Coat sweet potato slices with olive oil, seasoning generously with salt, pepper, and smoked paprika for enhanced flavor profile.
3. Grill sweet potato rounds approximately 4-5 minutes per side, aiming for tender texture with distinctive caramelized char marks.
4. Transfer grilled sweet potatoes to a cooling surface, allowing slight temperature reduction.
5. Prepare cranberry pepita pesto by combining dried cranberries, toasted pepitas, fresh basil, minced garlic, grated Parmesan, lemon juice, and salt and pepper in a food processor.
6. Pulse ingredients while gradually introducing olive oil until achieving a textured, slightly chunky consistency.
7. Create a vibrant base using arugula or selected serving plate, arranging grilled sweet potato rounds strategically.
8. Delicately tear burrata into rustic pieces, distributing them artfully across sweet potato surface.
9. Generously drizzle cranberry pepita pesto over the composed dish, enhancing visual appeal and flavor complexity.
10. Garnish with additional scattered cranberries and pepitas for textural contrast.
11. Optional: Enhance flavor dimensions by introducing a light drizzle of balsamic glaze or honey.
12. Serve immediately while ingredients retain warmth, or allow brief resting period for flavor melding.

Notes

• Ensure sweet potatoes are cut uniformly for even grilling and consistent cooking time.
• Pat sweet potato rounds dry before seasoning to help spices adhere and promote better char marks.
• Try different spices like cumin or chili powder for varied flavor profiles.
• Replace burrata with vegan alternatives like cashew cheese for dairy-free option.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Grilling
• Cuisine: Italian

Nutrition

• Serving Size: 2
• Calories: 188 kcal
• Sugar: 7 g
• Sodium: 590 mg
• Fat: 7 g
• Saturated Fat: 1.2 g
• Unsaturated Fat: 5.6 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 4.5 g
• Protein: 2 g
• Cholesterol: 0 mg