Grilled Sweet Potato and Burrata Salad with Pomegranate and Pumpkin Seed Pesto

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A Sweet, Smoky, Creamy Dream on a Platter

There’s something undeniably comforting about warm, caramelized sweet potatoes mingling with luscious burrata and bright pops of pomegranate. This Grilled Sweet Potato and Burrata Salad with Pomegranate and Pumpkin Seed Pesto is not just a salad—it’s a celebration of contrasting flavors and textures, layered beautifully onto a bed of greens. From the first forkful, you’re met with sweet, smoky, creamy, nutty, and tangy notes all in harmony.

If you love recipes like my Summer Burrata Salad with Berries, Peaches & Basil or crave savory-sweet bites like Roasted Carrots with Whipped Ricotta and Hot Honey, you’ll fall for this one too.

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The Story & What Makes It Special

A Family Favorite, Reimagined for the Grill

Growing up, sweet potatoes always had a place on our fall table. Roasted simply or mashed with cinnamon, they were cozy and dependable. But one summer evening, I decided to grill them on a whim, tossing them in olive oil and smoked paprika. That moment changed everything. The grill brought out their natural sweetness and added just enough smokiness to make them feel brand new.

That same night, I had a ball of burrata waiting to be used and a bag of pomegranate seeds from the market. I assembled everything over a bed of greens with a quick pesto made from toasted pepitas and basil. One taste, and we knew we had something special.

Why This Recipe Stands Out

This grilled sweet potato burrata salad is more than a side—it’s a main event. Let’s talk about why:

• Flavor Contrast: The sweet warmth of grilled potatoes contrasts beautifully with cool, creamy burrata and tart pomegranate bursts.

• Texture Heaven: You get creamy, crunchy, crisp, and tender in every bite.

• Colorful & Impressive: It looks like a dish you’d find in a chic bistro, but it’s incredibly easy to make.

And it’s not alone in its brilliance. If you enjoy the colorful warmth of a Roasted Pumpkin and Beetroot Salad or crave layered plant-based dishes like Stuffed Sweet Potatoes with Spinach, Mushroom & Feta, this salad will feel like home.

Ingredients & Preparation

The Ingredients That Make Magic Happen

Here’s what you’ll need:

For the Pumpkin Seed Pesto:

Tools You’ll Need

• Grill or grill pan

• Food processor or blender

• Serving platter

• Skillet (for toasting seeds)

You can easily substitute kale or romaine for mixed greens. Not a fan of burrata? Try soft goat cheese or buffalo mozzarella. And for a nut-free pesto, pumpkin seeds are perfect—as you’ll see echoed in other favorites like Honey Feta Sweet Potato Bites.

 Cooking Instructions & Tips

Step-by-Step Perfection

Step 1: Grill the Sweet Potatoes

• Preheat your grill or grill pan to medium-high.

• Toss sweet potato slices in olive oil, smoked paprika, salt, and pepper.

• Grill each side for about 4–5 minutes until golden with charred edges.

Step 2: Make the Pesto

• Toast pumpkin seeds in a dry skillet over medium heat until golden and fragrant.

• In a food processor, pulse toasted seeds, basil, parsley, garlic, and Parmesan.

• Drizzle in olive oil and lemon juice until smooth. Season to taste.

Step 3: Build the Base

• Lay out your mixed greens on a serving platter.

• Arrange sweet potatoes on top.

Step 4: Add Creamy & Juicy Layers

• Tear burrata into quarters and nestle it among the sweet potatoes.

• Sprinkle with pomegranate seeds and basil.

Step 5: Drizzle & Finish

• Spoon the pumpkin seed pesto generously over the salad.

• Garnish with extra pumpkin seeds for crunch.

For another flavor-packed combo, explore the Vibrant Roasted Beets & Carrots with Creamy Burrata Salad—also pesto-friendly and crowd-pleasing.

 Serving, Storing & Pairing

What to Serve With It

This salad is a showstopper on its own but pairs wonderfully with:

• Toasted sourdough or garlic bread

• Grilled chicken or chickpea patties

• Chilled rosé or citrusy iced tea

Try it alongside dishes like Pomegranate Pistachio Whipped Feta for a flavor echo, or refresh the table with a crisp Pear and Pomegranate Spinach Salad.

Storing & Reheating

This salad is best served fresh, but you can store components separately:

• Grilled sweet potatoes: Refrigerate in airtight container for up to 4 days.

• Pesto: Keep in a sealed jar for up to 1 week or freeze for a month.

• Burrata: Use within 24 hours once opened.

• Reheat sweet potatoes on a skillet before reassembling for freshness.

FAQ – Grilled Sweet Potato Burrata Salad

Can I use regular mozzarella instead of burrata?
Yes! While burrata offers that creamy center, fresh mozzarella or even soft goat cheese will work.

Is this recipe gluten-free?
Absolutely. Just ensure your pesto ingredients are certified gluten-free if necessary.

Can I roast the sweet potatoes instead of grilling?
Of course! Roast at 425°F for 25–30 minutes, flipping halfway through.

What greens work best?
Arugula, baby kale, and spinach all hold up well under the weight of the toppings.

How can I make this vegan?
Use a vegan cheese alternative for burrata and skip the Parmesan in the pesto or use nutritional yeast instead.

Conclusion

This salad has quickly become one of my go-tos for gatherings or just when I want to treat myself to something fresh, rich, and satisfying. It’s an experience on a plate—layered with texture, packed with flavor, and visually stunning.

And if you’re loving salads like this, don’t miss the Chickpea, Beet and Feta Salad or the Avocado Strawberry Caprese Salad—they both bring that same vibrant, joyful energy to your table.

Tried this recipe? I’d love to hear your thoughts!
Rate it , leave a comment, and share your salad creations on Pinterest.
Tag @recipesbysylvia so I can see your beautiful plates!

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