Description
This grilled sweet potato and burrata salad is a colorful, flavor-packed dish featuring smoky grilled sweet potatoes, creamy burrata, juicy pomegranate seeds, and a nutty pumpkin seed pesto layered over fresh greens.
Ingredients
• 2 large sweet potatoes, peeled and cut into 1/2-inch rounds
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 balls of burrata cheese
• 1/2 cup pomegranate seeds
• 2 cups mixed greens (arugula, spinach, or kale)
• 1/4 cup fresh basil leaves, roughly chopped
• 2 tablespoons toasted pumpkin seeds
• 1/2 cup raw pumpkin seeds (pepitas)
• 1 cup fresh basil leaves
• 1/4 cup fresh parsley
• 1 garlic clove, minced
• 1/4 cup grated Parmesan cheese
• 1/3 cup olive oil (for pesto)
• 1 tablespoon lemon juice
• Salt and pepper, to taste (for pesto)
Instructions
1. Preheat grill to medium-high heat.
2. Toss sweet potato rounds in olive oil, smoked paprika, salt, and pepper.
3. Grill 4–5 minutes per side until tender with grill marks. Set aside.
4. Toast pumpkin seeds in a skillet for 3–5 minutes until fragrant.
5. In a food processor, blend toasted seeds, basil, parsley, garlic, Parmesan.
6. Drizzle in olive oil and lemon juice while blending until smooth. Season to taste.
7. Arrange mixed greens on a large serving platter.
8. Top with grilled sweet potato slices.
9. Tear burrata and place over salad.
10. Sprinkle pomegranate seeds and chopped basil on top.
11. Drizzle pesto over entire salad and garnish with pumpkin seeds.
12. Serve immediately.
Notes
– Use room-temperature burrata for best texture.
– Pesto can be made ahead and stored in the fridge for 1 week.
– Sweet potatoes can also be roasted if a grill isn’t available.
– Sub goat cheese or mozzarella if burrata is unavailable.
– Pairs well with sourdough, grilled chicken, or citrus drinks.
- Prep Time: 15
- Cook Time: 15
- Method: Grilling
- Cuisine: Mediterranean-Inspired