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If you crave a salad that marries smoky sweetness, creamy indulgence, and vibrant fresh flavors, this Grilled Sweet Potato and Burrata Salad with Cranberry Pepita Pesto Recipe is exactly what you need on your table. The tender, slightly charred sweet potato rounds provide a warm, earthy base, while the luscious burrata brings a silky richness that feels like a dream in every bite. Then, there’s the cranberry pepita pesto – a brilliant twist on classic pesto that injects a tangy, nutty punch with sweet hints of dried cranberry and pepitas. Every element plays off the other, creating a harmony of taste and texture that feels both gourmet and incredibly approachable.
Ingredients You’ll Need
This recipe shines with simple, fresh ingredients that each contribute essential layers of flavor, texture, and color. From the creamy burrata to the naturally sweet grilled sweet potatoes and the tangy, nutty pesto, every component is crucial to making this salad sing.
- Sweet potatoes: Peeled and sliced, they provide a tender-yet-firm, sweet base that grills beautifully.
- Olive oil (for grilling): Helps create the perfect char and keeps the potatoes moist and flavorful.
- Salt and pepper: Simple seasonings that elevate every ingredient without overpowering them.
- Burrata cheese: Soft and creamy with a delicate flavor, it adds indulgent creaminess to the salad.
- Fresh parsley or arugula: Adds a peppery freshness and vibrant green color as a garnish.
- Dried cranberries: Introduce subtle sweetness and tartness to the pesto.
- Pepitas (pumpkin seeds): Provide a lovely crunch and nutty depth in the pesto.
- Fresh basil leaves: Bring bright herbal freshness to the pesto.
- Olive oil (for pesto): Lip-smacking richness that blends the pesto ingredients smoothly.
- Lemon juice: Offers zesty brightness to balance the pesto’s sweetness.
- Garlic: Adds pungent warmth and depth to the pesto’s flavor profile.
- Maple syrup (optional): Just a touch of sweet magic to round out the pesto’s tart and savory notes.
How to Make Grilled Sweet Potato and Burrata Salad with Cranberry Pepita Pesto Recipe
Step 1: Grill the Sweet Potatoes
Start by heating your grill or grill pan to medium. Drizzling the sweet potato slices with olive oil ensures they caramelize beautifully without sticking. Season simply with salt and pepper—sometimes the best flavors are the simplest. Let the potatoes grill about 4 to 5 minutes on each side, until those gorgeous grill marks appear and the rounds become tender yet sturdy enough to hold the toppings. This grilling step adds a lovely smoky note that makes the salad unforgettable.
Step 2: Prepare the Cranberry Pepita Pesto
While the sweet potatoes are cooling, toss dried cranberries, pepitas, fresh basil, olive oil, lemon juice, garlic, and a bit of maple syrup into a food processor or blender. Giving it a whirl until the ingredients form a smooth, creamy sauce brings all those flavors together. Adjust the olive oil quantity if you want a thinner consistency, and don’t forget to season with salt and pepper to balance the sweet, nutty, and citrusy notes just right.
Step 3: Assemble Your Salad
Arrange your warm grilled sweet potato slices on a platter or large bowl. Tear the burrata into generous chunks and scatter it over the potatoes so the creamy cheese mingles with the smoky sweetness beneath. Then, generously drizzle your homemade cranberry pepita pesto on top. This finishing touch seals the deal, layering in herbal freshness and subtle sweetness that brings every bite to life.
Step 4: Garnish and Serve
Add a final flourish of fresh parsley or arugula for a splash of green, a peppery bite, and extra texture. Serve immediately to enjoy the contrast of warm grilled potatoes with cool, creamy burrata and vibrant pesto—each forkful a little celebration of fresh, colorful ingredients coming together.
How to Serve Grilled Sweet Potato and Burrata Salad with Cranberry Pepita Pesto Recipe
Garnishes
To elevate this salad even further, think about sprinkling some toasted pepitas on top for crunch or a few fresh basil leaves to echo the pesto’s brightness. A light drizzle of extra virgin olive oil and a few cracks of fresh black pepper are always welcome finishing touches that enhance the flavors without competing.
Side Dishes
This salad pairs beautifully with light mains like grilled chicken, pan-seared fish, or even as part of a vegetarian spread with quinoa or a crusty artisan loaf. Its balanced flavor and substantial texture mean it can stand alone as a satisfying lunch or a stunning starter to an elegant dinner.
Creative Ways to Present
For an eye-catching presentation, layer the grilled sweet potatoes in a circular pattern on a large wooden board, then scatter burrata pieces and dollops of pesto around in a rustic style. Alternatively, serve the salad in individual bowls topped with microgreens or edible flowers to highlight its vibrant colors for special occasions.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the grilled sweet potatoes, burrata, and pesto separately in airtight containers in the refrigerator. This separation keeps textures and flavors at their best. The sweet potatoes will keep well for about 3 days, and the pesto can last up to a week.
Freezing
Freezing is not ideal for this salad due to the creamy burrata and fresh herbs in the pesto, which can lose texture and fresh flavor. However, you can freeze the grilled sweet potato slices alone for up to a month, then thaw and reheat them when ready to assemble the salad fresh.
Reheating
Reheat grilled sweet potatoes gently in a warm oven or skillet to maintain their texture—avoid the microwave if possible to prevent sogginess. Add burrata and pesto only after reheating for the best flavor contrast and creaminess.
FAQs
Can I use a different cheese instead of burrata?
Absolutely! Mozzarella or fresh ricotta can be great substitutes, offering creaminess without overpowering the other flavors. Burrata is special for its silky interior, but these alternatives work well too.
Is the cranberry pepita pesto sweet or savory?
It offers a perfect balance of sweet, savory, and tangy. The dried cranberries add a subtle sweetness, while garlic, basil, and lemon juice keep it fresh and herbaceous.
Can I roast the sweet potatoes instead of grilling them?
Yes! Roasting at 425°F until tender and slightly caramelized produces delicious results, especially if you don’t have access to a grill or grill pan.
How spicy is this salad?
This salad is mild and approachable with no added heat, making it perfect for all palates. If you like a bit of kick, a light sprinkle of red pepper flakes on the pesto is a nice option.
What can I do with leftover cranberry pepita pesto?
Use it as a spread on sandwiches, a topping for grilled chicken or fish, or tossed with pasta for a quick and flavorful meal. It’s a versatile condiment that adds a fresh twist to many dishes.
Final Thoughts
The Grilled Sweet Potato and Burrata Salad with Cranberry Pepita Pesto Recipe is one of those dishes that feels like a warm hug on a plate. It’s colorful, flavorful, and incredibly satisfying while still feeling light and fresh. I encourage you to give this recipe a try—it’s sure to become your new favorite way to enjoy sweet potatoes and burrata, impress your friends, and nourish yourself with something both simple and spectacular.
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Grilled Sweet Potato and Burrata Salad with Cranberry Pepita Pesto Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and fresh salad featuring grilled sweet potato rounds topped with creamy burrata cheese and a zesty cranberry pepita pesto. This dish combines smoky, sweet, and tangy flavors, making it perfect for a light lunch or elegant side.
Ingredients
Sweet Potatoes and Burrata
- 2 medium sweet potatoes, peeled and cut into 1/2-inch rounds
- 2 tablespoons olive oil (for grilling)
- Salt and pepper, to taste
- 2 balls burrata cheese (about 6 oz each)
- Fresh parsley or arugula, for garnish
Cranberry Pepita Pesto
- 1/4 cup dried cranberries
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic
- 1 tablespoon maple syrup (optional, for sweetness)
- Salt and pepper, to taste
Instructions
- Grill the Sweet Potatoes: Preheat your grill or grill pan to medium heat. Drizzle the sweet potato slices with olive oil and season with salt and pepper to prepare for grilling.
- Cook Sweet Potatoes: Grill the sweet potato rounds for about 4-5 minutes per side, or until they are tender and show light char marks. Remove them from the grill and let them cool slightly.
- Prepare the Cranberry Pepita Pesto: In a food processor or blender, add dried cranberries, pepitas, fresh basil leaves, olive oil, lemon juice, garlic, and maple syrup if using. Blend until the mixture is smooth, adding more olive oil if needed to achieve a spreadable consistency.
- Season the Pesto: Taste the pesto and add salt and pepper as needed to enhance the flavor.
- Assemble the Salad: Arrange the grilled sweet potato slices on a large platter or serving bowl. Tear the burrata cheese into pieces and scatter over the sweet potatoes.
- Dress the Salad: Drizzle the cranberry pepita pesto over the assembled sweet potatoes and burrata.
- Garnish and Serve: Garnish the salad with fresh parsley or arugula leaves. Serve immediately to enjoy the freshest flavors and textures.
Notes
- For a vegan option, substitute burrata with a plant-based cheese or omit it entirely.
- You can use a grill pan indoors if you don’t have access to an outdoor grill.
- Adjust the sweetness of the pesto by varying the amount of maple syrup depending on your taste preferences.
- Leftover pesto can be refrigerated for up to 3 days and used as a spread or dip.
- Make sure sweet potato slices are uniform in thickness to ensure even grilling.
