Grilled Sweet Potato and Burrata Salad with Apple Cider Pecan Dressing

Introduction

This Grilled Sweet Potato and Burrata Salad with Apple Cider Pecan Dressing combines the earthiness of grilled sweet potatoes, the creamy richness of burrata cheese, and the bright flavor of an apple cider dressing for a truly standout dish. The slightly charred, caramelized sweet potatoes perfectly complement the creamy burrata, while the apple cider and pecan dressing bring warmth and nutty notes that capture the flavors of fall. This salad works beautifully as a side dish for festive gatherings or as a light yet satisfying main course, balancing savory, sweet, and tangy elements in each bite.

Ingredients

For the Salad:

• 2 large sweet potatoes, peeled and sliced into 1/4-inch rounds
• 2 tablespoons olive oil (for grilling sweet potatoes)
• Salt and pepper to taste
• 2 cups arugula or mixed salad greens
• 1 large burrata ball (about 4 oz), drained
• 1/4 cup pomegranate seeds (optional, for garnish)

For the Apple Cider Pecan Dressing:

• 1/4 cup apple cider vinegar
• 1/4 cup apple cider (or juice)
• 2 tablespoons maple syrup
• 1/4 cup olive oil
• 1/4 cup pecans, finely chopped
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Preparation

Step 1: Prepare the Sweet Potatoes

1. Preheat your grill to medium-high heat.
2. Toss the sweet potato slices in olive oil, ensuring they are evenly coated. Sprinkle with salt and pepper.
3. Grill the sweet potato slices for 4-5 minutes on each side or until tender and charred. Set aside to cool slightly.

Step 2: Prepare the Apple Cider Pecan Dressing

1. In a small mixing bowl, combine the apple cider vinegar, apple cider, and maple syrup.
2. Add the Dijon mustard and season with salt and pepper. Whisk until all ingredients are fully blended.
3. Slowly drizzle in the olive oil, whisking continuously to create an emulsified dressing.
4. Add the finely chopped pecans, stirring well to combine.

Step 3: Assemble the Salad

1. On a large serving platter, spread the arugula or mixed salad greens evenly.
2. Arrange the grilled sweet potato rounds over the greens.
3. Place the burrata in the center of the salad. Gently tear the burrata open to let some of the creamy inside spill onto the salad.
4. Drizzle a generous amount of the apple cider pecan dressing over the salad, ensuring the burrata and sweet potatoes are coated.

Step 4: Garnish

1. Sprinkle pomegranate seeds over the salad for a burst of color and a hint of sweetness, if desired.

Cooking Note

• For an alternative method, sweet potatoes can also be roasted in an oven at 400°F (200°C) for 20-25 minutes until golden and tender.
• The dressing can be made a day ahead and stored in the refrigerator to allow the flavors to deepen.

Serving Suggestions

• This salad pairs excellently with roasted chicken, grilled fish, or even as a vibrant vegetarian main course.
• For a complete fall-themed menu, serve alongside a warm butternut squash soup or roasted Brussels sprouts.

Tips

• For added crunch, toast the pecans before adding them to the dressing. This brings out the nutty flavor and enhances the salad’s texture.
• If burrata isn’t available, fresh mozzarella or a soft goat cheese can be a good substitute.
• When grilling sweet potatoes, make sure the grill is hot to get a nice char without overcooking the inside.
• Adjust the sweetness of the dressing by varying the amount of maple syrup to suit your taste preference.

Prep Time:

15 minutes

Cooking Time:

20 minutes

Total Time:

35 minutes

Nutritional Information (per serving, based on 4 servings):

• Calories: 280 kcal
• Protein: 6g
• Carbohydrates: 25g
• Fats: 18g
• Fiber: 4g
• Sodium: 120mg

Conclusion

The Grilled Sweet Potato and Burrata Salad with Apple Cider Pecan Dressing is a perfect way to celebrate fall’s flavors. The salad combines the creaminess of burrata with the natural sweetness of grilled sweet potatoes, all enhanced by a vibrant and tangy apple cider dressing studded with pecans. Whether served as a festive side dish or enjoyed as a light meal, this salad will be a favorite for its unique textures and cozy, warming flavors.

Grilled Sweet Potato and Burrata Salad with Apple Cider Pecan Dressing

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• Author: Imili Johnson
• Total Time: 35 minutes

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Ingredients

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For the Salad:

• 2 large sweet potatoes, peeled and sliced into 1/4-inch rounds
• 2 tablespoons olive oil (for grilling sweet potatoes)
• Salt and pepper to taste
• 2 cups arugula or mixed salad greens
• 1 large burrata ball (about 4 oz), drained
• 1/4 cup pomegranate seeds (optional, for garnish)

For the Apple Cider Pecan Dressing:

• 1/4 cup apple cider vinegar
• 1/4 cup apple cider (or juice)
• 2 tablespoons maple syrup
• 1/4 cup olive oil
• 1/4 cup pecans, finely chopped
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

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Instructions

Step 1: Prepare the Sweet Potatoes

1. Preheat your grill to medium-high heat.
2. Toss the sweet potato slices in olive oil, ensuring they are evenly coated. Sprinkle with salt and pepper.
3. Grill the sweet potato slices for 4-5 minutes on each side or until tender and charred. Set aside to cool slightly.

Step 2: Prepare the Apple Cider Pecan Dressing

1. In a small mixing bowl, combine the apple cider vinegar, apple cider, and maple syrup.
2. Add the Dijon mustard and season with salt and pepper. Whisk until all ingredients are fully blended.
3. Slowly drizzle in the olive oil, whisking continuously to create an emulsified dressing.
4. Add the finely chopped pecans, stirring well to combine.

Step 3: Assemble the Salad

1. On a large serving platter, spread the arugula or mixed salad greens evenly.
2. Arrange the grilled sweet potato rounds over the greens.
3. Place the burrata in the center of the salad. Gently tear the burrata open to let some of the creamy inside spill onto the salad.
4. Drizzle a generous amount of the apple cider pecan dressing over the salad, ensuring the burrata and sweet potatoes are coated.

Step 4: Garnish

1. Sprinkle pomegranate seeds over the salad for a burst of color and a hint of sweetness, if desired.

Cooking Note

• For an alternative method, sweet potatoes can also be roasted in an oven at 400°F (200°C) for 20-25 minutes until golden and tender.
• The dressing can be made a day ahead and stored in the refrigerator to allow the flavors to deepen.

Serving Suggestions

• This salad pairs excellently with roasted chicken, grilled fish, or even as a vibrant vegetarian main course.
• For a complete fall-themed menu, serve alongside a warm butternut squash soup or roasted Brussels sprouts.

Tips

• For added crunch, toast the pecans before adding them to the dressing. This brings out the nutty flavor and enhances the salad’s texture.
• If burrata isn’t available, fresh mozzarella or a soft goat cheese can be a good substitute.
• When grilling sweet potatoes, make sure the grill is hot to get a nice char without overcooking the inside.
• Adjust the sweetness of the dressing by varying the amount of maple syrup to suit your taste preference.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 280 kcal
• Sodium: 120mg
• Protein: 6g