Grilled Sweet Potato Salad with Burrata, Maple Pecans, and Cinnamon Glaze is a symphony of flavors perfect for fall gatherings, summer barbecues, or any occasion where you want to impress with a unique, flavor-packed salad. This dish balances savory, sweet, creamy, and crunchy textures, creating an unforgettable culinary experience. The caramelized sweet potatoes are beautifully charred on the grill, paired with rich and creamy burrata, sweet and nutty maple pecans, and a luscious cinnamon glaze that ties it all together. This recipe is sure to become a favorite at your dining table.

Ingredients

For the Salad:

• 4 medium-sized sweet potatoes, peeled and sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 8 oz burrata cheese
• 4 cups arugula or mixed greens
• Fresh herbs like basil or mint for garnish

For the Maple Pecans:

• 1 cup raw pecans
• 3 tablespoons pure maple syrup
• 1/4 teaspoon ground cinnamon
• Pinch of salt

For the Cinnamon Glaze:

• 3 tablespoons honey or maple syrup
• 1/2 teaspoon ground cinnamon
• 1 tablespoon apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste

Preparation

Step 1: Prepare the Sweet Potatoes

1. Preheat your grill to medium-high heat, around 400°F.
2. In a large bowl, toss the sweet potato rounds with 2 tablespoons of olive oil, salt, and pepper. Ensure each slice is evenly coated.
3. Place the sweet potatoes directly on the grill grates. Grill for 3-4 minutes per side or until they are tender and have nice grill marks. Remove from the grill and set aside to cool slightly.

Step 2: Make the Maple Pecans

1. In a medium skillet over medium heat, add the raw pecans.
2. Drizzle the maple syrup over the pecans and sprinkle with cinnamon and a pinch of salt.
3. Stir frequently, toasting the pecans until the syrup caramelizes and coats the nuts, about 5-7 minutes. Be careful not to burn them.
4. Transfer the pecans onto parchment paper to cool and harden.

Step 3: Prepare the Cinnamon Glaze

1. In a small bowl, whisk together honey (or maple syrup), ground cinnamon, apple cider vinegar, and extra-virgin olive oil.
2. Season with salt and pepper to taste. Adjust the sweetness or tanginess as needed.

Step 4: Assemble the Salad

1. Spread the arugula or mixed greens evenly on a large serving platter.
2. Arrange the grilled sweet potato rounds over the greens.
3. Tear the burrata into pieces and distribute it evenly across the salad.
4. Scatter the maple pecans over the top.

Step 5: Drizzle and Garnish

1. Generously drizzle the cinnamon glaze over the salad, ensuring it coats the sweet potatoes and greens.
2. Garnish with fresh herbs like basil or mint for a pop of color and added flavor.

COOKING Note

• Grilling Sweet Potatoes: Ensure the sweet potatoes are cut to an even thickness so they cook uniformly. If you do not have a grill, you can roast the sweet potatoes in the oven at 400°F for 20-25 minutes, flipping halfway through.
• Maple Pecans: The pecans can be made ahead of time and stored in an airtight container for up to a week.
• Burrata: Serve the burrata at room temperature to enjoy its creamy texture fully. You can substitute with fresh mozzarella or goat cheese if desired.

Serving Suggestions

• Serve this salad as a standalone meal for a light lunch or dinner.
• Pair it with grilled chicken, salmon, or a hearty steak for a more filling meal.
• This salad also makes a beautiful side dish for festive holiday meals, especially Thanksgiving or Christmas.

Tips

1. Add More Texture: Feel free to include sliced apples or pears for a fresh, juicy crunch.
2. Make It Vegan: Replace burrata with a creamy cashew-based cheese and use maple syrup instead of honey in the glaze.
3. Add Some Spice: Sprinkle a pinch of chili flakes over the salad for a hint of heat that complements the sweetness of the glaze.
4. Storage: This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Add the glaze and burrata just before serving to maintain texture.

Prep Time:

20 minutes

Cooking Time:

15 minutes

Total Time:

35 minutes

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 9g
• Sodium: 240mg
• Carbohydrates: 35g
• Fiber: 5g
• Sugars: 15g
• Fat: 18g

Conclusion

Grilled Sweet Potato Salad with Burrata, Maple Pecans, and Cinnamon Glaze is a stunning dish bursting with flavors and textures. The creamy burrata, caramelized sweet potatoes, and crunchy maple pecans create a memorable salad that feels gourmet yet is easy to prepare. Perfect for entertaining or enjoying as a special treat, this salad is sure to impress your family and friends. Whether you’re a seasoned cook or a novice, this recipe will quickly become a favorite in your culinary repertoire.

Grilled Sweet Potato Salad with Burrata, Maple Pecans, and Cinnamon Glaze

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• Author: Imili Johnson
• Total Time: 35 minutes

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Ingredients

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For the Salad:

• 4 medium-sized sweet potatoes, peeled and sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 8 oz burrata cheese
• 4 cups arugula or mixed greens
• Fresh herbs like basil or mint for garnish

For the Maple Pecans:

• 1 cup raw pecans
• 3 tablespoons pure maple syrup
• 1/4 teaspoon ground cinnamon
• Pinch of salt

For the Cinnamon Glaze:

• 3 tablespoons honey or maple syrup
• 1/2 teaspoon ground cinnamon
• 1 tablespoon apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste

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Instructions

Step 1: Prepare the Sweet Potatoes

1. Preheat your grill to medium-high heat, around 400°F.
2. In a large bowl, toss the sweet potato rounds with 2 tablespoons of olive oil, salt, and pepper. Ensure each slice is evenly coated.
3. Place the sweet potatoes directly on the grill grates. Grill for 3-4 minutes per side or until they are tender and have nice grill marks. Remove from the grill and set aside to cool slightly.

Step 2: Make the Maple Pecans

1. In a medium skillet over medium heat, add the raw pecans.
2. Drizzle the maple syrup over the pecans and sprinkle with cinnamon and a pinch of salt.
3. Stir frequently, toasting the pecans until the syrup caramelizes and coats the nuts, about 5-7 minutes. Be careful not to burn them.
4. Transfer the pecans onto parchment paper to cool and harden.

Step 3: Prepare the Cinnamon Glaze

1. In a small bowl, whisk together honey (or maple syrup), ground cinnamon, apple cider vinegar, and extra-virgin olive oil.
2. Season with salt and pepper to taste. Adjust the sweetness or tanginess as needed.

Step 4: Assemble the Salad

1. Spread the arugula or mixed greens evenly on a large serving platter.
2. Arrange the grilled sweet potato rounds over the greens.
3. Tear the burrata into pieces and distribute it evenly across the salad.
4. Scatter the maple pecans over the top.

Step 5: Drizzle and Garnish

1. Generously drizzle the cinnamon glaze over the salad, ensuring it coats the sweet potatoes and greens.
2. Garnish with fresh herbs like basil or mint for a pop of color and added flavor.

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

Nutrition

• Calories: 320
• Sodium: 240mg
• Protein: 9g