Grilled Sweet Potato and Apple Salad with Burrata and Pumpkin Seed Pesto

This vibrant and hearty salad is a delightful combination of flavors and textures, perfect for any season. The natural sweetness of grilled sweet potatoes pairs beautifully with crisp, juicy apples, creamy burrata, and a nutty, earthy pumpkin seed pesto. Every bite of this salad is a harmonious blend of warm, charred vegetables, the cool freshness of seasonal fruit, and the richness of a silky, decadent cheese.

Ingredients:

For the Salad:

• 2 large sweet potatoes, peeled and cut into ½-inch thick rounds
• 2 crisp apples (like Honeycrisp or Fuji), thinly sliced
• 2 tablespoons olive oil (for grilling)
• Salt and freshly ground black pepper, to taste
• 1 large ball of burrata cheese, drained
• 2 cups mixed greens (arugula, baby spinach, or your preferred greens)
• ¼ cup toasted pumpkin seeds (pepitas) for garnish
• Fresh herbs (such as basil or mint), for garnish

For the Pumpkin Seed Pesto:

• 1 cup fresh basil leaves, packed
• ½ cup toasted pumpkin seeds (pepitas)
• ¼ cup grated Parmesan cheese
• 1 garlic clove
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ⅓ cup extra-virgin olive oil
• Juice of 1 lemon

Preparation:

Step 1: Prepare the Sweet Potatoes

1. Preheat your grill or grill pan to medium-high heat.
2. In a large bowl, toss the sweet potato rounds with olive oil, salt, and pepper until well coated.
3. Grill the sweet potato slices for 4-5 minutes per side, or until they have distinct grill marks and are tender. Remove from the grill and set aside to cool slightly.

Step 2: Grill the Apple Slices

1. Lightly brush the apple slices with a bit of olive oil to prevent sticking.
2. Grill the apple slices for about 2 minutes per side, just until they have light grill marks and are slightly softened. Set aside.

Step 3: Make the Pumpkin Seed Pesto

1. In a food processor, combine the fresh basil, toasted pumpkin seeds, Parmesan cheese, garlic, sea salt, and black pepper.
2. Pulse the mixture a few times to chop the ingredients.
3. With the food processor running, slowly stream in the olive oil until the pesto reaches your desired consistency. Scrape down the sides as needed to ensure everything is well blended.
4. Add lemon juice and pulse once more to combine. Taste and adjust the seasoning if necessary.

Step 4: Assemble the Salad

1. On a large serving platter or salad bowl, spread the mixed greens as a base.
2. Arrange the grilled sweet potato rounds and apple slices on top of the greens.
3. Tear the burrata into large chunks and gently place them among the sweet potatoes and apples.
4. Drizzle the pumpkin seed pesto generously over the salad.

Step 5: Add Finishing Touches

1. Sprinkle the salad with toasted pumpkin seeds for added crunch.
2. Garnish with fresh herbs, like basil or mint, for a burst of flavor.
3. Finish with an extra drizzle of olive oil and a light sprinkle of salt and pepper, if desired.

Cooking Note:

• Grilling the Sweet Potatoes and Apples: Ensure your grill is well-oiled to prevent sticking. If you don’t have a grill, a grill pan or even a hot cast-iron skillet will work.
• Burrata: Always use fresh burrata and serve it at room temperature for the best creamy texture.

Serving Suggestions:

• Serve this salad as a light main course or as a side dish for grilled meats or seafood.
• Pair with a crusty loaf of sourdough bread for a complete meal.
• For a vegan version, omit the burrata and use a dairy-free pesto variation.

Tips:

1. Choosing the Apples: Opt for apples that hold their shape well when grilled. Honeycrisp, Fuji, or Gala are great choices.
2. Make-Ahead Option: The pesto can be made in advance and stored in the refrigerator for up to a week. Bring it to room temperature before serving.
3. Alternative Greens: Arugula adds a peppery bite, while baby spinach provides a milder, tender green.
4. Pesto Variations: Feel free to experiment with different herbs, such as cilantro or parsley, for a unique twist on the pesto.
5. Storing Leftovers: Store any leftovers in an airtight container in the fridge. The salad is best enjoyed fresh, but it will keep for up to two days.

Prep Time:

• 15 minutes

Cooking Time:

• 15 minutes

Total Time:

• 30 minutes

Nutritional Information (Per Serving):

• Calories: 380
• Protein: 11g
• Sodium: 460mg
• Carbohydrates: 35g
• Fat: 24g
• Fiber: 5g
• Sugars: 10g

Note: Nutritional information is approximate and will vary depending on specific ingredients used.

Conclusion

Grilled Sweet Potato and Apple Salad with Burrata and Pumpkin Seed Pesto is a crowd-pleaser that delivers an exciting combination of flavors and textures. It’s a stunning and nutritious dish perfect for gatherings, dinner parties, or simply treating yourself to a gourmet meal at home. This salad not only tastes amazing but is also a feast for the eyes, with its vibrant colors and rustic charm. Make this recipe your go-to for when you need an impressive yet easy-to-make dish!

Grilled Sweet Potato and Apple Salad with Burrata and Pumpkin Seed Pesto

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• Author: Imili Johnson
• Total Time: 30 minutes

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Ingredients

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For the Salad:

• 2 large sweet potatoes, peeled and cut into ½-inch thick rounds
• 2 crisp apples (like Honeycrisp or Fuji), thinly sliced
• 2 tablespoons olive oil (for grilling)
• Salt and freshly ground black pepper, to taste
• 1 large ball of burrata cheese, drained
• 2 cups mixed greens (arugula, baby spinach, or your preferred greens)
• ¼ cup toasted pumpkin seeds (pepitas) for garnish
• Fresh herbs (such as basil or mint), for garnish

For the Pumpkin Seed Pesto:

• 1 cup fresh basil leaves, packed
• ½ cup toasted pumpkin seeds (pepitas)
• ¼ cup grated Parmesan cheese
• 1 garlic clove
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ⅓ cup extra-virgin olive oil
• Juice of 1 lemon

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Instructions

Step 1: Prepare the Sweet Potatoes

1. Preheat your grill or grill pan to medium-high heat.
2. In a large bowl, toss the sweet potato rounds with olive oil, salt, and pepper until well coated.
3. Grill the sweet potato slices for 4-5 minutes per side, or until they have distinct grill marks and are tender. Remove from the grill and set aside to cool slightly.

Step 2: Grill the Apple Slices

1. Lightly brush the apple slices with a bit of olive oil to prevent sticking.
2. Grill the apple slices for about 2 minutes per side, just until they have light grill marks and are slightly softened. Set aside.

Step 3: Make the Pumpkin Seed Pesto

1. In a food processor, combine the fresh basil, toasted pumpkin seeds, Parmesan cheese, garlic, sea salt, and black pepper.
2. Pulse the mixture a few times to chop the ingredients.
3. With the food processor running, slowly stream in the olive oil until the pesto reaches your desired consistency. Scrape down the sides as needed to ensure everything is well blended.
4. Add lemon juice and pulse once more to combine. Taste and adjust the seasoning if necessary.

Step 4: Assemble the Salad

1. On a large serving platter or salad bowl, spread the mixed greens as a base.
2. Arrange the grilled sweet potato rounds and apple slices on top of the greens.
3. Tear the burrata into large chunks and gently place them among the sweet potatoes and apples.
4. Drizzle the pumpkin seed pesto generously over the salad.

Step 5: Add Finishing Touches

1. Sprinkle the salad with toasted pumpkin seeds for added crunch.
2. Garnish with fresh herbs, like basil or mint, for a burst of flavor.
3. Finish with an extra drizzle of olive oil and a light sprinkle of salt and pepper, if desired.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 380
• Sodium: 460mg
• Protein: 11g