Introduction

This Grilled Sweet Potato and Burrata Salad with Pumpkin Seed Pesto is an elevated dish perfect for both casual lunches and elegant dinners. The combination of caramelized sweet potato wedges and creamy burrata creates a delightful contrast in flavors and textures. Topped with a vibrant basil pumpkin seed pesto and crunchy toasted pumpkin seeds, this salad offers a satisfying blend of earthy, creamy, and nutty notes. It’s simple yet sophisticated and can serve as a light meal on its own or as a side dish to complement grilled proteins.

Ingredients

For the Grilled Sweet Potatoes:

• 2 large sweet potatoes, cut into thick wedges
• 2 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

For the Pumpkin Seed Pesto:

• ½ cup fresh basil leaves
• ¼ cup toasted pumpkin seeds (pepitas)
• 2 garlic cloves
• ¼ cup olive oil (plus more as needed)
• 2 tbsp grated Parmesan (optional for vegan, skip or use nutritional yeast)
• 1 tbsp lemon juice
• ¼ tsp salt

For the Salad Assembly:

• 1 large ball of burrata (or 2 smaller ones)
• 2 tbsp toasted pumpkin seeds (for garnish)
• Fresh basil leaves (optional for garnish)

Preparation

Step 1: Grill the Sweet Potatoes

1. Preheat a grill or grill pan over medium-high heat.
2. In a bowl, toss the sweet potato wedges with olive oil, smoked paprika, salt, and pepper.
3. Grill the sweet potatoes for 4-5 minutes on each side, until they are charred on the outside and tender on the inside.
4. Transfer the grilled sweet potatoes to a plate and let them cool slightly.

Step 2: Prepare the Pumpkin Seed Pesto

1. In a food processor, combine the basil leaves, toasted pumpkin seeds, garlic, Parmesan (if using), lemon juice, and salt.
2. Pulse until the ingredients are roughly combined.
3. Slowly drizzle in the olive oil while blending until the pesto reaches a smooth consistency.
4. Taste and adjust seasoning, adding more salt or lemon juice if needed.

Step 3: Toast the Pumpkin Seeds

1. Heat a small pan over medium heat and add the pumpkin seeds.
2. Toast them for 2-3 minutes, stirring frequently, until they are lightly browned and fragrant.
3. Remove from heat and set aside.

Step 4: Assemble the Salad

1. Arrange the grilled sweet potato wedges on a serving platter.
2. Tear the burrata into smaller pieces and place them over the sweet potatoes.
3. Drizzle the salad generously with the basil pumpkin seed pesto.
4. Sprinkle with the toasted pumpkin seeds for crunch.

Step 5: Add Finishing Touches

1. Garnish the salad with extra basil leaves, if desired.
2. Serve immediately for the best flavor and texture.

COOKING Notes

• Sweet Potatoes: If you don’t have access to a grill, roast the sweet potato wedges in the oven at 400°F (200°C) for 25-30 minutes, flipping halfway through.
• Pesto Variations: You can swap basil with cilantro or parsley for a different flavor profile.
• Burrata Substitution: If burrata isn’t available, fresh mozzarella or ricotta works as well.
• Pumpkin Seeds: Use salted pumpkin seeds for added flavor, but adjust the amount of salt in the pesto accordingly.

Serving Suggestions

• This salad pairs well with crusty bread for a light meal.
• Add a side of arugula or baby greens for more freshness.
• Serve it alongside grilled chicken, fish, or steak for a complete meal.

Tips

• Meal Prep: Prepare the grilled sweet potatoes and pesto in advance. Assemble the salad just before serving for the best results.
• Make it Vegan: Skip the Parmesan or use nutritional yeast in the pesto for a vegan version.
• Storage: Store leftover pesto in an airtight container in the fridge for up to 5 days. Add a thin layer of olive oil on top to keep it fresh.

Prep Time

15 minutes

Cooking Time

10 minutes

Total Time

25 minutes

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 12g
• Sodium: 350mg

(Note: Nutrition may vary based on specific ingredients used and portion sizes.)

Conclusion

This Grilled Sweet Potato and Burrata Salad with Pumpkin Seed Pesto is an irresistible combination of creamy burrata, smoky sweet potatoes, and flavorful pesto. The toasted pumpkin seeds add a delightful crunch, elevating the dish with texture and taste. This recipe is simple yet elegant, making it perfect for any occasion—from casual gatherings to formal dinners. With its vibrant colors and contrasting flavors, this dish is sure to impress.

Grilled Sweet Potato and Burrata Salad with Pumpkin Seed Pesto

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• Author: Imili Johnson
• Total Time: 25 minutes

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Ingredients

Scale 1x2x3x

For the Grilled Sweet Potatoes:

• 2 large sweet potatoes, cut into thick wedges
• 2 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

For the Pumpkin Seed Pesto:

• ½ cup fresh basil leaves
• ¼ cup toasted pumpkin seeds (pepitas)
• 2 garlic cloves
• ¼ cup olive oil (plus more as needed)
• 2 tbsp grated Parmesan (optional for vegan, skip or use nutritional yeast)
• 1 tbsp lemon juice
• ¼ tsp salt

For the Salad Assembly:

• 1 large ball of burrata (or 2 smaller ones)
• 2 tbsp toasted pumpkin seeds (for garnish)
• Fresh basil leaves (optional for garnish)

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Instructions

Step 1: Grill the Sweet Potatoes

1. Preheat a grill or grill pan over medium-high heat.
2. In a bowl, toss the sweet potato wedges with olive oil, smoked paprika, salt, and pepper.
3. Grill the sweet potatoes for 4-5 minutes on each side, until they are charred on the outside and tender on the inside.
4. Transfer the grilled sweet potatoes to a plate and let them cool slightly.

Step 2: Prepare the Pumpkin Seed Pesto

1. In a food processor, combine the basil leaves, toasted pumpkin seeds, garlic, Parmesan (if using), lemon juice, and salt.
2. Pulse until the ingredients are roughly combined.
3. Slowly drizzle in the olive oil while blending until the pesto reaches a smooth consistency.
4. Taste and adjust seasoning, adding more salt or lemon juice if needed.

Step 3: Toast the Pumpkin Seeds

1. Heat a small pan over medium heat and add the pumpkin seeds.
2. Toast them for 2-3 minutes, stirring frequently, until they are lightly browned and fragrant.
3. Remove from heat and set aside.

Step 4: Assemble the Salad

1. Arrange the grilled sweet potato wedges on a serving platter.
2. Tear the burrata into smaller pieces and place them over the sweet potatoes.
3. Drizzle the salad generously with the basil pumpkin seed pesto.
4. Sprinkle with the toasted pumpkin seeds for crunch.

Step 5: Add Finishing Touches

1. Garnish the salad with extra basil leaves, if desired.
2. Serve immediately for the best flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 10 minutes

Nutrition

• Calories: 420
• Sodium: 350mg
• Protein: 12g