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
Scale
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.
