Introduction
Bring together the smoky sweetness of grilled sweet potatoes, the creamy decadence of burrata, and the juicy burst of pomegranate seeds in this delightful salad. Tossed with a refreshing lemon herb vinaigrette and garnished with fresh parsley and mint, this dish is a perfect balance of textures and flavors. Whether served as a vibrant side dish or a light main course, this salad is a showstopper for any meal or gathering.
Ingredients
For the Salad:
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 ounces burrata cheese
- 1 cup pomegranate seeds
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
For the Lemon Herb Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Preparation
Step 1: Grill the Sweet Potatoes
- Preheat the Grill:
- Heat your grill to medium-high. You can also use a grill pan on the stovetop if preferred.
- Prepare the Sweet Potatoes:
- In a large bowl, toss the sweet potato cubes with olive oil, salt, and pepper until evenly coated.
- Grill the Potatoes:
- Place the sweet potatoes on the grill, ensuring they are spaced apart for even cooking. Grill for 15-20 minutes, turning occasionally, until tender and charred with grill marks.
- Cool Slightly:
- Remove the sweet potatoes from the grill and set aside to cool slightly before assembling the salad.
Step 2: Make the Lemon Herb Vinaigrette
- Whisk Ingredients:
- In a small bowl, combine olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Whisk until emulsified and well blended.
Step 3: Assemble the Salad
- Combine Ingredients:
- In a large serving bowl, combine the grilled sweet potatoes, pomegranate seeds, chopped parsley, and chopped mint.
- Dress the Salad:
- Drizzle the lemon herb vinaigrette over the salad. Gently toss to combine and coat the ingredients evenly.
- Top with Burrata:
- Tear the burrata into smaller pieces and arrange them on top of the salad for a creamy, indulgent finish.
Step 4: Serve
- Final Touches:
- Drizzle additional vinaigrette over the salad, if desired, for extra flavor.
- Serve:
- Serve the salad warm or at room temperature. It pairs wonderfully with grilled proteins or as a standalone dish.
Cooking Notes
- Sweet Potato Tips: Cut the sweet potatoes into evenly sized cubes to ensure consistent cooking. For quicker prep, use pre-cut sweet potatoes from the store.
- Make Ahead: Grill the sweet potatoes and prepare the vinaigrette ahead of time. Store them separately and assemble the salad just before serving.
- Cheese Substitute: If burrata isn’t available, use fresh mozzarella or goat cheese for a similar creamy texture.
Serving Suggestions
- Pair with Proteins: Serve alongside grilled chicken, steak, or salmon for a complete meal.
- Vegetarian Main: Enjoy it as a hearty vegetarian dish by adding toasted quinoa or farro.
- Holiday Table: This colorful salad is perfect for festive occasions, adding a vibrant touch to the table.
Tips
- Char Perfection: For extra smoky flavor, leave the grill marks slightly darker without burning the potatoes.
- Seedless Pomegranates: To save time, use pre-packaged pomegranate seeds available in most grocery stores.
- Vinaigrette Versatility: Make extra vinaigrette to use on other salads or as a marinade for proteins.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Nutritional Information (Per Serving):
- Calories: 280
- Fat: 18g
- Carbohydrates: 25g
- Protein: 7g
- Fiber: 4g
Conclusion
This Grilled Sweet Potato Salad with Burrata, Pomegranate Seeds, and Lemon Herb Vinaigrette is a stunning fusion of flavors and textures. The sweetness of the potatoes, the creaminess of burrata, and the tangy brightness of the vinaigrette make every bite a delight. Perfect for holidays, summer gatherings, or weeknight dinners, this salad is as versatile as it is delicious. Give it a try and watch it become a new favorite!
Print
Grilled Sweet Potato Salad with Burrata, Pomegranate Seeds, and Lemon Herb Vinaigrette
- Total Time: 35 minutes
Ingredients
Scale
For the Salad:
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 ounces burrata cheese
- 1 cup pomegranate seeds
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
For the Lemon Herb Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
Step 1: Grill the Sweet Potatoes
- Preheat the Grill:
- Heat your grill to medium-high. You can also use a grill pan on the stovetop if preferred.
- Prepare the Sweet Potatoes:
- In a large bowl, toss the sweet potato cubes with olive oil, salt, and pepper until evenly coated.
- Grill the Potatoes:
- Place the sweet potatoes on the grill, ensuring they are spaced apart for even cooking. Grill for 15-20 minutes, turning occasionally, until tender and charred with grill marks.
- Cool Slightly:
- Remove the sweet potatoes from the grill and set aside to cool slightly before assembling the salad.
Step 2: Make the Lemon Herb Vinaigrette
- Whisk Ingredients:
- In a small bowl, combine olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Whisk until emulsified and well blended.
Step 3: Assemble the Salad
- Combine Ingredients:
- In a large serving bowl, combine the grilled sweet potatoes, pomegranate seeds, chopped parsley, and chopped mint.
- Dress the Salad:
- Drizzle the lemon herb vinaigrette over the salad. Gently toss to combine and coat the ingredients evenly.
- Top with Burrata:
- Tear the burrata into smaller pieces and arrange them on top of the salad for a creamy, indulgent finish.
Step 4: Serve
- Final Touches:
- Drizzle additional vinaigrette over the salad, if desired, for extra flavor.
- Serve:
- Serve the salad warm or at room temperature. It pairs wonderfully with grilled proteins or as a standalone dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 280
- Fat: 18g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 7g