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Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto Recipe

Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto Recipe
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4.5 from 26 reviews

Indulge in the delightful combination of grilled sweet potatoes, creamy burrata cheese, and a tangy cranberry pepita pesto in this vibrant salad.

Ingredients

Units Scale

For the salad:

  • 2 large sweet potatoes (peeled and sliced into 1/2-inch rounds)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 balls burrata cheese
  • 4 cups mixed greens or arugula
  • 1/4 cup dried cranberries
  • 1/4 cup roasted pepitas (pumpkin seeds)

For the cranberry pepita pesto:

  • 1/2 cup fresh cranberries or 1/4 cup dried cranberries (rehydrated in warm water)
  • 1/3 cup roasted pepitas
  • 1 small garlic clove
  • 1/4 cup fresh parsley
  • 1 tablespoon fresh lemon juice
  • 1/3 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the grill: Preheat a grill or grill pan to medium heat.
  2. Grill the sweet potatoes: Toss sweet potato rounds with olive oil, salt, and pepper. Grill for 3–4 minutes per side until tender and lightly charred. Set aside to cool.
  3. Make the pesto: In a food processor, blend cranberries, pepitas, garlic, parsley, lemon juice, and olive oil until smooth. Season with salt and pepper.
  4. Assemble the salad: Arrange sweet potato slices over mixed greens. Tear burrata over the salad, drizzle with pesto, and sprinkle with cranberries and pepitas. Serve.

Notes

  • For added flavor, drizzle with balsamic glaze before serving.
  • You can use mozzarella or goat cheese instead of burrata.

Nutrition

Find it online: https://easy-tapas-recipes.com/grilled-sweet-potato-and-burrata-salad-with-cranberry-pepita-pesto-recipe/