Introduction
If you’re looking for a vibrant, flavorful dish that seamlessly merges the earthy tones of sweet potatoes with the creamy indulgence of burrata, look no further. Our Grilled Sweet Potato & Burrata Salad with Pumpkin Seed Pesto is a delightful balance of textures and flavors. Sweet potatoes are grilled to smoky perfection, then paired with rich burrata and a zesty pumpkin seed pesto that brings a nutty, herby freshness to every bite. Perfect for a light lunch, a side dish, or even a standout appetizer, this salad is as nourishing as it is visually stunning.
Ingredients
For the Grilled Sweet Potatoes:
- 2 large sweet potatoes, peeled and sliced into ½-inch thick rounds
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
For the Pumpkin Seed Pesto:
- 1 cup raw pumpkin seeds (pepitas)
- 2 cups fresh basil leaves, tightly packed
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- ½ cup extra-virgin olive oil, plus more if needed
- Salt and freshly ground black pepper, to taste
For the Salad:
- 8 oz burrata cheese
- 2 cups arugula or mixed greens
- ¼ cup toasted pumpkin seeds, for garnish
- Fresh basil leaves, for garnish
- Lemon wedges, for serving
- Balsamic glaze (optional)
Preparation
Step 1: Prepare the Sweet Potatoes
- Preheat your grill or grill pan to medium-high heat.
- In a large bowl, toss the sweet potato slices with olive oil, smoked paprika, salt, and pepper until well coated.
- Grill the sweet potato slices for about 4-5 minutes on each side or until they develop nice grill marks and are tender. Remove from the grill and set aside to cool slightly.
Step 2: Make the Pumpkin Seed Pesto
- In a dry skillet over medium heat, toast the raw pumpkin seeds for 2-3 minutes, stirring frequently until they begin to pop and are golden brown. Transfer them to a food processor and let cool.
- Add the fresh basil, grated Parmesan, minced garlic, lemon zest, and lemon juice to the food processor with the pumpkin seeds.
- Pulse a few times to combine the ingredients. With the food processor running, slowly drizzle in the olive oil until the mixture reaches your desired pesto consistency. Scrape down the sides as needed.
- Season the pesto with salt and pepper to taste. If the pesto is too thick, add more olive oil a tablespoon at a time.
Step 3: Assemble the Salad
- Arrange the arugula or mixed greens on a large serving platter or in individual bowls.
- Place the grilled sweet potato slices over the greens, followed by dollops of burrata cheese. Tear the burrata slightly to expose the creamy center.
- Drizzle generous spoonfuls of pumpkin seed pesto over the salad.
- Garnish with toasted pumpkin seeds and fresh basil leaves.
Step 4: Finishing Touches
- Serve the salad with lemon wedges on the side for an extra burst of freshness.
- If desired, drizzle a light balsamic glaze over the top for a touch of sweetness and added complexity.
Cooking Notes
- Grilling Tip: If you don’t have a grill, you can roast the sweet potato slices in the oven at 425°F (220°C) for 20-25 minutes until tender, flipping halfway through.
- Burrata Substitute: If burrata isn’t available, fresh mozzarella or ricotta can be used as alternatives.
- Pesto Variations: Feel free to experiment with different herbs like cilantro or parsley, or add a bit of chili for a spicy kick.
- Storage: The pumpkin seed pesto can be stored in an airtight container in the refrigerator for up to one week.
Serving Suggestions
- This salad pairs beautifully with a crusty loaf of sourdough bread or homemade focaccia.
- Serve alongside grilled proteins like chicken, shrimp, or steak for a more substantial meal.
- For a refreshing drink pairing, consider a crisp white wine, sparkling water with lemon, or a chilled rosé.
Tips
- Sweet Potato Prep: To ensure even cooking, slice the sweet potatoes uniformly and avoid making them too thick.
- Prepping in Advance: The pumpkin seed pesto can be made a day or two ahead to save time.
- Extra Crunch: For added texture, consider sprinkling toasted pine nuts or sunflower seeds over the salad.
- Make It Vegan: Swap out the Parmesan in the pesto for a nutritional yeast alternative and use a dairy-free cheese substitute.
Prep Time
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 14g
- Sodium: 620mg
Conclusion
Grilled Sweet Potato & Burrata Salad with Pumpkin Seed Pesto is a recipe that will excite your palate and impress your guests. It’s hearty enough to satisfy yet light enough to keep things fresh. The unique pumpkin seed pesto is a delightful twist on the classic, offering a nutty richness that complements the creamy burrata and sweet, smoky potatoes. Give this dish a try and elevate your salad game with a perfect medley of flavors and textures.
Print
Grilled Sweet Potato and Burrata Salad with Pumpkin Seed Pesto
- Total Time: 40 minutes
Ingredients
Scale
For the Grilled Sweet Potatoes:
- 2 large sweet potatoes, peeled and sliced into ½-inch thick rounds
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
For the Pumpkin Seed Pesto:
- 1 cup raw pumpkin seeds (pepitas)
- 2 cups fresh basil leaves, tightly packed
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- ½ cup extra-virgin olive oil, plus more if needed
- Salt and freshly ground black pepper, to taste
For the Salad:
- 8 oz burrata cheese
- 2 cups arugula or mixed greens
- ¼ cup toasted pumpkin seeds, for garnish
- Fresh basil leaves, for garnish
- Lemon wedges, for serving
- Balsamic glaze (optional)
Instructions
Step 1: Prepare the Sweet Potatoes
- Preheat your grill or grill pan to medium-high heat.
- In a large bowl, toss the sweet potato slices with olive oil, smoked paprika, salt, and pepper until well coated.
- Grill the sweet potato slices for about 4-5 minutes on each side or until they develop nice grill marks and are tender. Remove from the grill and set aside to cool slightly.
Step 2: Make the Pumpkin Seed Pesto
- In a dry skillet over medium heat, toast the raw pumpkin seeds for 2-3 minutes, stirring frequently until they begin to pop and are golden brown. Transfer them to a food processor and let cool.
- Add the fresh basil, grated Parmesan, minced garlic, lemon zest, and lemon juice to the food processor with the pumpkin seeds.
- Pulse a few times to combine the ingredients. With the food processor running, slowly drizzle in the olive oil until the mixture reaches your desired pesto consistency. Scrape down the sides as needed.
- Season the pesto with salt and pepper to taste. If the pesto is too thick, add more olive oil a tablespoon at a time.
Step 3: Assemble the Salad
- Arrange the arugula or mixed greens on a large serving platter or in individual bowls.
- Place the grilled sweet potato slices over the greens, followed by dollops of burrata cheese. Tear the burrata slightly to expose the creamy center.
- Drizzle generous spoonfuls of pumpkin seed pesto over the salad.
- Garnish with toasted pumpkin seeds and fresh basil leaves.
Step 4: Finishing Touches
- Serve the salad with lemon wedges on the side for an extra burst of freshness.
- If desired, drizzle a light balsamic glaze over the top for a touch of sweetness and added complexity.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 420
- Sodium: 620mg
- Protein: 14g