Introduction
If you’re on the hunt for a refreshing yet hearty salad that combines smoky, sweet, creamy, and tangy flavors, this Grilled Sweet Potato Salad with Ricotta, Pomegranate, and Walnut Sage Pesto is a winner. It’s a beautifully composed dish perfect for a cozy autumn dinner, a summer barbecue, or a holiday spread. The grilled sweet potatoes bring a caramelized sweetness, the ricotta adds a luxurious creaminess, the pomegranate seeds provide a juicy burst of flavor, and the walnut sage pesto ties everything together with an earthy and nutty savoriness. This salad is not only visually stunning but also loaded with nutrients, making it an indulgent yet nourishing treat.
Ingredients
For the Grilled Sweet Potatoes:
- 4 large sweet potatoes, peeled and sliced into ½-inch thick rounds
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Walnut Sage Pesto:
- 1 cup walnuts, toasted
- 1 cup fresh sage leaves, loosely packed
- 2 cups fresh basil leaves
- 2 cloves garlic, peeled
- ½ cup grated Parmesan cheese
- ½ cup extra-virgin olive oil
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
For the Salad:
- 1 cup fresh ricotta cheese
- Seeds from 1 large pomegranate
- ½ cup toasted walnuts, roughly chopped (for garnish)
- 2 tablespoons fresh chopped parsley (for garnish)
Preparation
Step 1: Prepare the Grilled Sweet Potatoes
- Preheat your grill or grill pan over medium-high heat.
- In a large mixing bowl, toss the sliced sweet potatoes with olive oil, salt, and black pepper until well coated.
- Place the sweet potato slices on the grill in a single layer and cook for 4-5 minutes per side, or until you see nice grill marks and the potatoes are tender when pierced with a fork. Remove from the grill and set aside to cool slightly.
Step 2: Make the Walnut Sage Pesto
- In a food processor, add the toasted walnuts, fresh sage, basil leaves, and garlic cloves. Pulse a few times to combine.
- Add the grated Parmesan cheese and lemon juice, and pulse again.
- With the food processor running, slowly drizzle in the extra-virgin olive oil until the pesto reaches a smooth but slightly textured consistency.
- Season with salt and freshly ground black pepper to taste. Adjust lemon juice if needed for brightness.
Step 3: Assemble the Salad
- Spread a generous layer of fresh ricotta cheese onto the base of a large serving platter or individual plates.
- Arrange the grilled sweet potato slices on top of the ricotta.
- Drizzle the walnut sage pesto over the grilled sweet potatoes, making sure to coat them evenly.
- Sprinkle the pomegranate seeds over the salad for a burst of color and flavor.
- Finish with a handful of roughly chopped toasted walnuts for extra crunch and a touch of chopped parsley for freshness.
Cooking Note
- Grilling Tip: Make sure to slice the sweet potatoes evenly so they cook uniformly. If you prefer a smoky flavor, you can also char them slightly over high heat for a minute or two at the end.
- Pesto Texture: You can customize the consistency of your pesto. If you prefer a thinner sauce, add a bit more olive oil or a splash of water.
Serving Suggestions
- This salad pairs beautifully with grilled meats, such as chicken or steak, making it an excellent side dish for a backyard barbecue.
- For a vegetarian main course, serve alongside a loaf of crusty bread or atop a bed of mixed greens.
- Add a side of wild rice or quinoa for a more filling meal, perfect for a weeknight dinner or meal prep.
Tips
- Make Ahead: The walnut sage pesto can be prepared up to three days in advance and stored in an airtight container in the refrigerator. Bring it to room temperature before serving.
- Roast Instead: If you don’t have a grill, you can roast the sweet potatoes in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- Vegan Option: Substitute ricotta with a dairy-free version and use nutritional yeast instead of Parmesan in the pesto.
- Nut Alternatives: If you’re allergic to walnuts, try using almonds or pecans in the pesto for a different flavor profile.
- Extra Garnish: Add microgreens or arugula for a peppery kick and additional color.
Prep Time
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
- Calories: 420 kcal
- Protein: 9g
- Sodium: 180mg
- Fat: 33g
- Carbohydrates: 29g
- Fiber: 6g
- Sugar: 8g
Conclusion
Grilled Sweet Potato Salad with Ricotta, Pomegranate, and Walnut Sage Pesto is a delightful balance of flavors and textures. This dish is versatile enough to serve as a standalone meal or a festive side dish. Each component, from the grilled sweet potatoes to the earthy pesto and juicy pomegranate seeds, contributes to an unforgettable experience that will make any meal special. Not only does it taste incredible, but it also provides a nutrient-dense and satisfying option for any occasion.
PrintGrilled Sweet Potato Salad with Ricotta, Pomegranate, and Walnut Sage Pesto
- Total Time: 35 minutes
Ingredients
For the Grilled Sweet Potatoes:
- 4 large sweet potatoes, peeled and sliced into ½-inch thick rounds
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Walnut Sage Pesto:
- 1 cup walnuts, toasted
- 1 cup fresh sage leaves, loosely packed
- 2 cups fresh basil leaves
- 2 cloves garlic, peeled
- ½ cup grated Parmesan cheese
- ½ cup extra-virgin olive oil
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
For the Salad:
- 1 cup fresh ricotta cheese
- Seeds from 1 large pomegranate
- ½ cup toasted walnuts, roughly chopped (for garnish)
- 2 tablespoons fresh chopped parsley (for garnish)
Instructions
Step 1: Prepare the Grilled Sweet Potatoes
- Preheat your grill or grill pan over medium-high heat.
- In a large mixing bowl, toss the sliced sweet potatoes with olive oil, salt, and black pepper until well coated.
- Place the sweet potato slices on the grill in a single layer and cook for 4-5 minutes per side, or until you see nice grill marks and the potatoes are tender when pierced with a fork. Remove from the grill and set aside to cool slightly.
Step 2: Make the Walnut Sage Pesto
- In a food processor, add the toasted walnuts, fresh sage, basil leaves, and garlic cloves. Pulse a few times to combine.
- Add the grated Parmesan cheese and lemon juice, and pulse again.
- With the food processor running, slowly drizzle in the extra-virgin olive oil until the pesto reaches a smooth but slightly textured consistency.
- Season with salt and freshly ground black pepper to taste. Adjust lemon juice if needed for brightness.
Step 3: Assemble the Salad
- Spread a generous layer of fresh ricotta cheese onto the base of a large serving platter or individual plates.
- Arrange the grilled sweet potato slices on top of the ricotta.
- Drizzle the walnut sage pesto over the grilled sweet potatoes, making sure to coat them evenly.
- Sprinkle the pomegranate seeds over the salad for a burst of color and flavor.
- Finish with a handful of roughly chopped toasted walnuts for extra crunch and a touch of chopped parsley for freshness.
Cooking Note
- Grilling Tip: Make sure to slice the sweet potatoes evenly so they cook uniformly. If you prefer a smoky flavor, you can also char them slightly over high heat for a minute or two at the end.
- Pesto Texture: You can customize the consistency of your pesto. If you prefer a thinner sauce, add a bit more olive oil or a splash of water.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 420
- Sodium: 180mg
- Protein: 9g