Grilled Sweet Potato and Beet Salad with Burrata, Pomegranate, and Pumpkin Seed Pesto

Introduction

This vibrant and refreshing salad combines the earthy flavors of grilled sweet potatoes and beets with creamy burrata, sweet and tangy pomegranate seeds, and a unique pumpkin seed pesto. The addition of a light lemon honey dressing brings a subtle brightness to the dish, making it the perfect salad for any occasion, whether it’s a light lunch, a colorful appetizer, or a delicious side dish. Full of antioxidants, vitamins, and healthy fats, this salad is not only beautiful but packed with nutrition.


Ingredients

For the Salad

  • 2 medium sweet potatoes, peeled and sliced into 1/2-inch rounds
  • 2 large beets, peeled and sliced into 1/2-inch rounds
  • 1 tablespoon olive oil (for grilling)
  • Salt and pepper, to taste
  • 1 ball of fresh burrata cheese
  • 1/2 cup pomegranate seeds
  • 1 cup arugula or mixed greens

For the Pumpkin Seed Pesto

  • 1/2 cup pumpkin seeds, toasted
  • 1 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1 clove garlic
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • Salt and pepper, to taste

For the Lemon Honey Dressing

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Preparation

Step 1: Grill the Sweet Potatoes and Beets

  1. Preheat a grill or grill pan to medium-high heat.
  2. Toss the sweet potato and beet slices in olive oil and season with salt and pepper.
  3. Grill the vegetables for about 4-5 minutes on each side or until tender with grill marks. Remove from heat and set aside to cool slightly.

Step 2: Prepare the Pumpkin Seed Pesto

  1. In a food processor, combine the toasted pumpkin seeds, basil, parsley, and garlic. Pulse until the mixture is coarsely chopped.
  2. Add the Parmesan cheese and pulse a few more times.
  3. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, spreadable consistency. Season with salt and pepper to taste.

Step 3: Make the Lemon Honey Dressing

  1. In a small bowl, whisk together the lemon juice, honey, and olive oil until well combined.
  2. Season the dressing with salt and pepper to taste. Set aside.

Step 4: Assemble the Salad

  1. Arrange the arugula or mixed greens on a large serving platter or individual plates.
  2. Place the grilled sweet potatoes and beets on top of the greens in an alternating pattern.
  3. Tear the burrata into pieces and place it over the grilled vegetables.
  4. Sprinkle pomegranate seeds over the salad for color and flavor.

Step 5: Drizzle with Pesto and Dressing

  1. Spoon the pumpkin seed pesto over the salad, allowing some of it to drizzle over the burrata and vegetables.
  2. Lightly drizzle the lemon honey dressing over the entire salad.
  3. Add a pinch of salt and pepper, if desired, before serving.

Cooking Note

For best results, grill the sweet potatoes and beets until tender but not mushy, ensuring they hold their shape in the salad. The pumpkin seed pesto can be prepared ahead and refrigerated; bring it to room temperature before serving. Use high-quality burrata for the creamiest texture that pairs beautifully with the earthy and tangy elements of the dish.


Serving Suggestions

Serve this salad slightly warm or at room temperature to best enjoy the flavors of the grilled vegetables and creamy burrata. This salad can be a main dish for a light lunch or an appetizer for a larger meal. Pair it with a crusty baguette or toasted ciabatta for an extra crunch, and add a glass of crisp white wine or sparkling water to complete the experience.


Tips

  • For extra flavor, add a sprinkle of smoked paprika or a dash of balsamic glaze over the finished salad.
  • If you don’t have a grill, roast the sweet potatoes and beets in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.
  • Substitute arugula with baby spinach or mixed greens for a milder taste.
  • Store leftover pesto in the fridge for up to a week and use it as a spread for sandwiches or as a topping for roasted vegetables.

Prep Time:

15 minutes

Cooking Time:

20 minutes

Total Time:

35 minutes


Nutritional Information (per serving)

  • Calories: Approximately 380 kcal
  • Protein: 10 g
  • Carbohydrates: 32 g
  • Fat: 28 g
  • Fiber: 7 g
  • Sodium: 340 mg

Conclusion

This Grilled Sweet Potato and Beet Salad with Burrata, Pomegranate, and Pumpkin Seed Pesto is a wonderful medley of flavors and textures that’s sure to impress. From the creamy burrata and zesty lemon honey dressing to the vibrant pomegranate seeds, this salad is a feast for the eyes and the palate. Perfect for entertaining or treating yourself to a special meal, it offers the best of healthy ingredients in a deliciously unique presentation. Try it at your next gathering or make it your new go-to recipe for a sophisticated, nutritious salad.

Print
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Grilled Sweet Potato and Beet Salad with Burrata, Pomegranate, and Pumpkin Seed Pesto


  • Author: Imili Johnson
  • Total Time: 35 minutes

Ingredients

Scale

For the Salad

  • 2 medium sweet potatoes, peeled and sliced into 1/2-inch rounds
  • 2 large beets, peeled and sliced into 1/2-inch rounds
  • 1 tablespoon olive oil (for grilling)
  • Salt and pepper, to taste
  • 1 ball of fresh burrata cheese
  • 1/2 cup pomegranate seeds
  • 1 cup arugula or mixed greens

For the Pumpkin Seed Pesto

  • 1/2 cup pumpkin seeds, toasted
  • 1 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1 clove garlic
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • Salt and pepper, to taste

For the Lemon Honey Dressing

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Instructions

Step 1: Grill the Sweet Potatoes and Beets

  1. Preheat a grill or grill pan to medium-high heat.
  2. Toss the sweet potato and beet slices in olive oil and season with salt and pepper.
  3. Grill the vegetables for about 4-5 minutes on each side or until tender with grill marks. Remove from heat and set aside to cool slightly.

Step 2: Prepare the Pumpkin Seed Pesto

  1. In a food processor, combine the toasted pumpkin seeds, basil, parsley, and garlic. Pulse until the mixture is coarsely chopped.
  2. Add the Parmesan cheese and pulse a few more times.
  3. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, spreadable consistency. Season with salt and pepper to taste.

Step 3: Make the Lemon Honey Dressing

  1. In a small bowl, whisk together the lemon juice, honey, and olive oil until well combined.
  2. Season the dressing with salt and pepper to taste. Set aside.

Step 4: Assemble the Salad

  1. Arrange the arugula or mixed greens on a large serving platter or individual plates.
  2. Place the grilled sweet potatoes and beets on top of the greens in an alternating pattern.
  3. Tear the burrata into pieces and place it over the grilled vegetables.
  4. Sprinkle pomegranate seeds over the salad for color and flavor.

Step 5: Drizzle with Pesto and Dressing

  1. Spoon the pumpkin seed pesto over the salad, allowing some of it to drizzle over the burrata and vegetables.
  2. Lightly drizzle the lemon honey dressing over the entire salad.
  3. Add a pinch of salt and pepper, if desired, before serving.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Nutrition

  • Calories: 380
  • Sodium: 340mg
  • Protein: 10g

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