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

Introduction

If you’re looking for a fresh and vibrant salad that’s as nutritious as it is delicious, this Grilled Sweet Potato and Burrata Salad with Pomegranate and Pumpkin Seed Pesto is perfect for you. This recipe brings together a delightful combination of flavors and textures: sweet and slightly smoky grilled sweet potatoes, creamy and rich burrata cheese, juicy pomegranate seeds, and a unique pumpkin seed pesto that adds a satisfying crunch and earthy flavor. It’s a colorful and elegant dish, ideal for a summer picnic, a family gathering, or as a light, refreshing meal on its own. Plus, it’s packed with vitamins, minerals, and healthy fats, making it a nutritious choice. Let’s dive into this mouthwatering and visually stunning salad!

Ingredients:

For the Salad:

• 2 large sweet potatoes, peeled and cut into 1/2-inch thick rounds
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 balls of burrata cheese
• 1/2 cup pomegranate seeds
• 2 cups mixed greens (arugula, spinach, or kale work well)
• 1/4 cup fresh basil leaves, roughly chopped
• 2 tablespoons toasted pumpkin seeds

For the Pumpkin Seed Pesto:

• 1/2 cup raw pumpkin seeds (pepitas)
• 1 cup fresh basil leaves
• 1/4 cup fresh parsley
• 1 garlic clove, minced
• 1/4 cup grated Parmesan cheese
• 1/3 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Preparation:

Step 1: Prepare the Sweet Potatoes

1. Preheat your grill to medium-high heat.
2. In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, salt, and pepper until evenly coated.
3. Place the sweet potato slices on the grill and cook for 4-5 minutes on each side or until they are tender with nice grill marks. Remove from the grill and set aside to cool slightly.

Step 2: Make the Pumpkin Seed Pesto

1. While the sweet potatoes are grilling, prepare the pesto. In a dry skillet, toast the raw pumpkin seeds over medium heat for 3-5 minutes, stirring frequently until they are lightly browned and fragrant. Remove from heat and let them cool.
2. In a food processor, combine the toasted pumpkin seeds, fresh basil leaves, parsley, minced garlic, and grated Parmesan cheese.
3. Pulse the mixture until everything is finely chopped. With the food processor running, slowly drizzle in the olive oil and lemon juice until a thick and smooth pesto forms. Taste and season with salt and pepper as needed.

Step 3: Assemble the Salad Base

1. On a large serving platter, arrange a bed of mixed greens.
2. Scatter the grilled sweet potato rounds evenly over the greens.

Step 4: Add Burrata and Pomegranate

1. Gently tear the burrata balls into halves or quarters and arrange them over the salad.
2. Sprinkle the pomegranate seeds generously over the entire salad for a burst of color and freshness.

Step 5: Drizzle with Pesto and Garnish

1. Drizzle the pumpkin seed pesto generously over the salad.
2. Garnish with fresh basil leaves and a handful of toasted pumpkin seeds for added texture and crunch.

Cooking Note:

• Grilling Sweet Potatoes: Grilling the sweet potatoes not only enhances their natural sweetness but also gives them a slight smoky flavor that pairs beautifully with the creamy burrata and the nutty pesto.
• Burrata Cheese: Ensure that the burrata is at room temperature when serving. This brings out its creamy texture and allows it to blend harmoniously with the other ingredients.
• Pumpkin Seed Pesto: Feel free to make the pesto in advance and store it in an airtight container in the refrigerator for up to a week. It can also be frozen for longer storage.

Serving Suggestions:

This salad can be served as a light main dish or as a side salad for grilled meats. It pairs beautifully with grilled chicken, salmon, or a simple steak. For a vegetarian meal, enjoy it with a hearty soup or a fresh crusty baguette. It’s also perfect for a summer BBQ, potluck, or a dinner party as a visually appealing appetizer.

Tips:

• Use Fresh Ingredients: Fresh herbs and high-quality olive oil make a significant difference in the flavor of the pesto. Opt for vibrant basil and parsley for the best taste.
• Experiment with Toppings: Swap pomegranate seeds for dried cranberries or diced fresh strawberries if they’re in season. Both options add a sweet and tart element to the dish.
• Adding Crunch: If you want more crunch, consider adding a handful of candied pecans or walnuts.
• Make it Vegan: Replace the burrata with a vegan cheese alternative or creamy avocado slices, and skip the Parmesan in the pesto for a fully plant-based version.
• Adjust the Spice: For a spicier kick, add a pinch of red pepper flakes to the pumpkin seed pesto.

Prep Time:

15 minutes

Cooking Time:

15 minutes

Total Time:

30 minutes

Nutritional Information (per serving):

• Calories: 380
• Protein: 10g
• Fat: 30g
• Carbohydrates: 30g
• Fiber: 7g
• Sodium: 350mg

Conclusion

This Grilled Sweet Potato and Burrata Salad with Pomegranate and Pumpkin Seed Pesto is a beautiful, fresh, and flavorful dish that brings together a variety of textures and tastes. It’s an excellent choice for anyone who loves a combination of sweet and savory flavors with a touch of tanginess from the pomegranate. The creamy burrata cheese melts into the sweet potatoes, while the pumpkin seed pesto ties everything together with a nutty and herbaceous touch. This dish is sure to impress your guests and bring a pop of color to your table. It’s also a great way to incorporate seasonal ingredients into a healthy and delicious meal.

Grilled Sweet Potato and Burrata Salad with Pomegranate 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 1/2-inch thick rounds
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 balls of burrata cheese
• 1/2 cup pomegranate seeds
• 2 cups mixed greens (arugula, spinach, or kale work well)
• 1/4 cup fresh basil leaves, roughly chopped
• 2 tablespoons toasted pumpkin seeds

For the Pumpkin Seed Pesto:

• 1/2 cup raw pumpkin seeds (pepitas)
• 1 cup fresh basil leaves
• 1/4 cup fresh parsley
• 1 garlic clove, minced
• 1/4 cup grated Parmesan cheese
• 1/3 cup olive oil
• 1 tablespoon lemon juice
• 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. In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, salt, and pepper until evenly coated.
3. Place the sweet potato slices on the grill and cook for 4-5 minutes on each side or until they are tender with nice grill marks. Remove from the grill and set aside to cool slightly.

Step 2: Make the Pumpkin Seed Pesto

1. While the sweet potatoes are grilling, prepare the pesto. In a dry skillet, toast the raw pumpkin seeds over medium heat for 3-5 minutes, stirring frequently until they are lightly browned and fragrant. Remove from heat and let them cool.
2. In a food processor, combine the toasted pumpkin seeds, fresh basil leaves, parsley, minced garlic, and grated Parmesan cheese.
3. Pulse the mixture until everything is finely chopped. With the food processor running, slowly drizzle in the olive oil and lemon juice until a thick and smooth pesto forms. Taste and season with salt and pepper as needed.

Step 3: Assemble the Salad Base

1. On a large serving platter, arrange a bed of mixed greens.
2. Scatter the grilled sweet potato rounds evenly over the greens.

Step 4: Add Burrata and Pomegranate

1. Gently tear the burrata balls into halves or quarters and arrange them over the salad.
2. Sprinkle the pomegranate seeds generously over the entire salad for a burst of color and freshness.

Step 5: Drizzle with Pesto and Garnish

1. Drizzle the pumpkin seed pesto generously over the salad.
2. Garnish with fresh basil leaves and a handful of toasted pumpkin seeds for added texture and crunch.

Cooking Note:

• Grilling Sweet Potatoes: Grilling the sweet potatoes not only enhances their natural sweetness but also gives them a slight smoky flavor that pairs beautifully with the creamy burrata and the nutty pesto.
• Burrata Cheese: Ensure that the burrata is at room temperature when serving. This brings out its creamy texture and allows it to blend harmoniously with the other ingredients.
• Pumpkin Seed Pesto: Feel free to make the pesto in advance and store it in an airtight container in the refrigerator for up to a week. It can also be frozen for longer storage.

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

Nutrition

• Calories: 380
• Sodium: 350mg
• Protein: 10g