Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto

Ready for a salad that’s both hearty and refreshing? This Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto has everything you need—sweet, smoky, creamy, and just the right amount of tang. The grilled sweet potatoes bring a wonderful charred flavor, while the burrata adds a rich, creamy bite that melts in your mouth. And that cranberry pepita pesto? It’s the cherry on top, offering a burst of flavor that perfectly ties everything together. You’ll want to make this again and again!

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

• Flavor Explosion: The sweet potatoes are smoky and tender, while the creamy burrata adds richness, and the cranberry pepita pesto brings a sweet and savory twist.
• Perfect Balance: This salad brings together different textures and flavors in every bite, from the crunch of the pepitas to the smoothness of the cheese.
• Super Versatile: It works as an elegant side dish, a main for a light meal, or a fantastic dish for potlucks and gatherings.
• Quick and Easy: The grilling of the sweet potatoes and the blender-friendly pesto come together quickly, making this a go-to recipe for any occasion.
• Beautifully Colorful: The vibrant orange of the sweet potatoes, the creamy burrata, and the green pesto make this salad a showstopper.

Ingredients

Here’s what you’ll need for this Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto:

• Sweet Potatoes: The star of the show! Grilled sweet potatoes are hearty, slightly smoky, and perfectly tender.
• Burrata: Creamy, luscious burrata cheese makes this salad feel like a special treat.
• Mixed Greens: A base of fresh greens, such as arugula or spinach, adds lightness and balance to the dish.
• Cranberries: Sweet and slightly tart, these dried cranberries give the pesto a punch of flavor and color.
• Pepitas: These roasted pumpkin seeds add a lovely crunch to the pesto, and they also provide healthy fats.
• Olive Oil: Essential for grilling the sweet potatoes and for blending the pesto.
• Garlic: A bit of fresh garlic in the pesto adds depth and flavor.
• Lemon Juice: A squeeze of lemon juice brightens up the pesto and adds a little zesty freshness.
• Parmesan Cheese: A handful of parmesan adds a savory umami flavor to the pesto, complementing the sweetness of the cranberries.
• Salt & Pepper: To season and balance the flavors.

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

Instructions

Here’s how to create this vibrant, mouthwatering salad:

Grill the Sweet Potatoes:
Preheat your grill to medium-high heat. Slice the sweet potatoes into ½-inch thick rounds. Toss them in olive oil, salt, and pepper, and grill for about 4-5 minutes on each side, or until they’re tender and have nice grill marks.

Make the Cranberry Pepita Pesto:
In a food processor, combine the cranberries, pepitas, garlic, parmesan, olive oil, lemon juice, and a pinch of salt and pepper. Pulse until smooth and well combined. If the pesto is too thick, add a little more olive oil to reach your desired consistency.

Prepare the Salad Base:
In a large bowl or platter, arrange the mixed greens. If you like, you can toss them with a bit of olive oil and a sprinkle of salt and pepper.

Assemble the Salad:
Once the sweet potatoes are grilled, arrange them on top of the mixed greens. Tear the burrata into large chunks and place it around the sweet potatoes.

Top with Pesto:
Drizzle the cranberry pepita pesto generously over the salad. You can also serve the pesto on the side if you prefer to control the amount.

Serve & Enjoy:
Serve the salad immediately, either as a side or a light main dish. It’s best enjoyed while the sweet potatoes are still warm!

Nutrition Facts

Servings: 4
Calories per serving: 350-400

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 delicious on its own or paired with:

• Grilled Chicken: Add some grilled chicken for a protein-packed meal.
• Crispy Bacon: A sprinkle of crispy bacon adds a salty crunch that complements the sweetness of the sweet potatoes.
• Fresh Bread: Serve alongside warm, crusty bread or garlic bread to soak up any extra pesto.
• Roasted Vegetables: Roasted Brussels sprouts, cauliflower, or broccoli would make excellent vegetable sides to round out the meal.

Additional Tips

Here are some additional tips to take your salad to the next level:

• Customize Your Pesto: If you’re out of pepitas, swap them with sunflower seeds or walnuts. You can even throw in a handful of fresh herbs for added flavor.
• Grill More Veggies: If you have other veggies on hand, like bell peppers or zucchini, grill them alongside the sweet potatoes for extra variety.
• Make It Ahead: Grill the sweet potatoes and make the pesto the day before. Simply assemble the salad when you’re ready to serve.
• Add a Little Spice: If you like things with a bit of a kick, sprinkle some red pepper flakes over the salad or blend a small chili into the pesto for a spicy twist.
• Store Leftovers: Leftovers can be stored separately. Keep the pesto in an airtight container in the fridge for up to a week. The sweet potatoes can be stored in the fridge for up to 3 days.

FAQ Section

Q1: Can I make the pesto ahead of time?
A1: Yes! The cranberry pepita pesto can be made up to 3 days ahead of time and stored in an airtight container in the fridge.

Q2: Can I use regular potatoes instead of sweet potatoes?
A2: Yes! You can swap in regular potatoes or even roasted butternut squash for a different flavor profile.

Q3: How do I store leftovers?
A3: Store the grilled sweet potatoes and salad ingredients separately in the fridge. The pesto can be stored in a separate container for up to a week.

Q4: Can I make this salad vegan?
A4: Absolutely! Skip the burrata and use a plant-based cheese or simply enjoy it without cheese for a delicious vegan option.

Q5: Can I grill the sweet potatoes in the oven instead of on the grill?
A5: Yes! You can roast the sweet potatoes in the oven at 400°F (200°C) for about 20-25 minutes or until tender.

Q6: Can I make this salad gluten-free?
A6: Yes! This recipe is naturally gluten-free. Just make sure that your pesto ingredients and any additional toppings you use are also gluten-free.

Q7: Can I freeze the cranberry pepita pesto?
A7: Yes! You can freeze the pesto in an airtight container for up to 3 months. Just thaw it in the fridge overnight before using.

Q8: Can I use a different nut in the pesto?
A8: Sure! You can swap pepitas with walnuts, almonds, or cashews for a different texture and flavor.

Q9: Can I add more veggies to this salad?
A9: Absolutely! Grilled asparagus, red onion, or even roasted mushrooms would make great additions to this salad.

Q10: How do I make the salad spicier?
A10: Add a pinch of cayenne pepper to the pesto or sprinkle chili flakes over the salad for a kick of heat.

Conclusion

This Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto is a vibrant, flavorful dish that will impress your guests and satisfy your cravings. It’s perfect for a light lunch, a hearty side dish, or a show-stopping main course. With its balance of smoky, creamy, and tangy flavors, this salad is sure to become a favorite. Enjoy every bite!

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