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Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto

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This sweet and savory salad combines charred grilled sweet potatoes, creamy burrata, and a vibrant cranberry pepita pesto, creating a dish that’s packed with bold flavors and beautiful colors. Perfect for a light meal, side dish, or elegant appetizer!

Ingredients

Scale

For the Grilled Sweet Potatoes:

  • 2 medium sweet potatoes, sliced into ½-inch rounds
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional, for extra depth)

For the Cranberry Pepita Pesto:

  • ¼ cup dried cranberries
  • ⅓ cup toasted pepitas (pumpkin seeds)
  • ½ cup fresh basil leaves
  • 1 clove garlic
  • ⅓ cup grated Parmesan cheese
  • 2 tablespoons lemon juice
  • ¼ cup olive oil
  • Salt & pepper, to taste

For the Salad:

  • 1 ball burrata cheese, torn into pieces
  • 2 cups arugula or mixed greens
  • ¼ cup toasted pepitas (extra for garnish)
  • ¼ cup dried cranberries (extra for garnish)
  • Drizzle of balsamic glaze or honey (optional, for finishing touch)

Instructions

  • Grill the Sweet Potatoes:

    • Preheat a grill or grill pan to medium-high heat.
    • Toss sweet potato rounds with olive oil, salt, pepper, and smoked paprika.
    • Grill for 4-5 minutes per side until tender with nice char marks. Set aside to cool slightly.

  • Make the Cranberry Pepita Pesto:

    • In a food processor, combine dried cranberries, toasted pepitas, basil, garlic, Parmesan, lemon juice, and a pinch of salt & pepper.
    • Pulse a few times, then gradually drizzle in olive oil until smooth but slightly chunky.

  • Assemble the Salad:

    • Arrange grilled sweet potatoes on a serving plate or bed of arugula.
    • Tear the burrata and place pieces over the potatoes.
    • Drizzle with cranberry pepita pesto and sprinkle with extra cranberries and pepitas.

  • (Optional) Drizzle with Balsamic Glaze or Honey:

    • For an added depth of flavor, drizzle with balsamic glaze or honey.

  • Serve & Enjoy!

    • Serve immediately as a warm salad, or let it sit for a few minutes to absorb the flavors.

Notes

  • This salad can be served warm or at room temperature, making it a versatile option for any season.
  • 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 until tender and lightly charred.

Nutrition

Find it online: https://easyfoodflash.com/grilled-sweet-potato-burrata-salad-with-cranberry-pepita-pesto/