This Grilled Sweet Potato and Burrata Salad with Pomegranate and Pumpkin Seed Pesto is a stunning dish that combines earthy, creamy, tangy, and nutty flavors into one vibrant masterpiece. Perfect for any occasion, this salad is both visually appealing and full of nourishing ingredients. Whether served as a light lunch, an elegant appetizer, or a side dish for gatherings, it’s a guaranteed crowd-pleaser. The star ingredients—grilled sweet potatoes, creamy burrata, juicy pomegranate seeds, and a zesty pumpkin seed pesto—create a symphony of textures and tastes.
Ingredients
For the Salad:
- 2 medium sweet potatoes, peeled and sliced into ½-inch rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 oz burrata cheese
- 1 cup pomegranate seeds
- Fresh arugula or spinach for serving
For the Pumpkin Seed Pesto:
- ½ cup pumpkin seeds (pepitas)
- 1 cup fresh basil leaves
- ¼ cup grated Parmesan cheese
- 1 garlic clove
- ¼ cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Preparation
Step 1: Grill the Sweet Potatoes
- Prepare the Sweet Potatoes: Preheat your grill to medium-high heat. Place the sweet potato rounds in a bowl and toss with olive oil, salt, and pepper to coat evenly.
- Grill: Arrange the sweet potato slices directly on the grill grates. Cook for 4–5 minutes on each side until tender and slightly charred with grill marks. Remove from the grill and let cool slightly.
Step 2: Make the Pumpkin Seed Pesto
- Blend Ingredients: In a food processor, combine pumpkin seeds, fresh basil leaves, Parmesan cheese, garlic, and lemon juice. Pulse until the ingredients are finely chopped.
- Incorporate Olive Oil: While the processor is running, slowly drizzle in the olive oil until the pesto reaches a creamy consistency. Adjust the texture with additional oil if needed.
- Season: Add salt and pepper to taste, blending briefly to incorporate. Set aside.
Step 3: Assemble the Salad
- Layer Ingredients: On a large serving platter, create a base layer with fresh arugula or spinach. Arrange the grilled sweet potato slices on top of the greens.
- Add Burrata: Tear the burrata into smaller chunks and scatter it across the salad.
- Add Toppings: Sprinkle the pomegranate seeds evenly over the salad for a burst of color and sweetness.
- Drizzle Pesto: Generously drizzle the pumpkin seed pesto over the entire salad. Serve extra pesto on the side if desired.
Cooking Notes
- If you don’t have a grill, you can roast the sweet potato slices in the oven at 425°F (220°C) for about 20 minutes, flipping halfway through.
- Use high-quality burrata for the best creamy texture and flavor.
- Leftover pesto can be stored in an airtight container in the fridge for up to one week.
Serving Suggestions
This salad is versatile and can be paired with a variety of dishes:
- Serve as a light lunch with crusty bread.
- Pair with grilled chicken or salmon for a complete meal.
- Add a glass of white wine for an elegant dinner party starter.
Tips
- For extra crunch, toast the pumpkin seeds lightly before making the pesto.
- Swap pomegranate seeds with dried cranberries or fresh orange segments for a seasonal variation.
- To make this dish vegan, replace the burrata with cashew cheese and use a vegan Parmesan substitute in the pesto.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Nutritional Information (Per Serving)
- Calories: 310
- Protein: 9g
- Fat: 23g
- Sodium: 230mg
- Carbohydrates: 21g
- Fiber: 4g
Conclusion
This Grilled Sweet Potato and Burrata Salad is a celebration of bold flavors and seasonal ingredients. The smoky sweetness of the grilled sweet potatoes, the creamy richness of burrata, the juicy tang of pomegranate seeds, and the nutty, herbaceous pumpkin seed pesto create a salad that’s as delicious as it is nutritious. It’s simple to prepare yet impressive enough to wow guests. Try it at your next gathering or make it part of your weekly meal rotation!
PrintGRILLED SWEET POTATO AND BURRATA SALAD WITH POMEGRANATE AND PUMPKIN SEED PESTO
- Total Time: 30 minutes
Ingredients
For the Salad:
- 2 medium sweet potatoes, peeled and sliced into ½-inch rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 oz burrata cheese
- 1 cup pomegranate seeds
- Fresh arugula or spinach for serving
For the Pumpkin Seed Pesto:
- ½ cup pumpkin seeds (pepitas)
- 1 cup fresh basil leaves
- ¼ cup grated Parmesan cheese
- 1 garlic clove
- ¼ cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
Step 1: Grill the Sweet Potatoes
- Prepare the Sweet Potatoes: Preheat your grill to medium-high heat. Place the sweet potato rounds in a bowl and toss with olive oil, salt, and pepper to coat evenly.
- Grill: Arrange the sweet potato slices directly on the grill grates. Cook for 4–5 minutes on each side until tender and slightly charred with grill marks. Remove from the grill and let cool slightly.
Step 2: Make the Pumpkin Seed Pesto
- Blend Ingredients: In a food processor, combine pumpkin seeds, fresh basil leaves, Parmesan cheese, garlic, and lemon juice. Pulse until the ingredients are finely chopped.
- Incorporate Olive Oil: While the processor is running, slowly drizzle in the olive oil until the pesto reaches a creamy consistency. Adjust the texture with additional oil if needed.
- Season: Add salt and pepper to taste, blending briefly to incorporate. Set aside.
Step 3: Assemble the Salad
- Layer Ingredients: On a large serving platter, create a base layer with fresh arugula or spinach. Arrange the grilled sweet potato slices on top of the greens.
- Add Burrata: Tear the burrata into smaller chunks and scatter it across the salad.
- Add Toppings: Sprinkle the pomegranate seeds evenly over the salad for a burst of color and sweetness.
- Drizzle Pesto: Generously drizzle the pumpkin seed pesto over the entire salad. Serve extra pesto on the side if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4
- Calories: 310
- Sodium: 230mg
- Fat: 23g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 9g