Introduction

Celebrate the holiday season with this visually stunning and incredibly flavorful Holiday Grilled Sweet Potato and Burrata Salad with Cranberry Pepita Pesto. This dish is the perfect combination of sweet, creamy, tangy, and nutty flavors. Tender grilled sweet potatoes pair wonderfully with the luscious burrata cheese, while the cranberry pepita pesto adds a festive burst of color and taste. Finished with vibrant pomegranate seeds, this salad is ideal for holiday gatherings or any special occasion. Not only is it delicious, but it’s also packed with nutrients, making it a healthier indulgence.

Ingredients

For the Salad:

• 2 medium sweet potatoes, peeled and sliced into rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 8 oz burrata cheese
• 4 cups mixed greens (arugula, spinach, or kale)
• 1/4 cup pomegranate seeds (for garnish)

For the Cranberry Pepita Pesto:

• 1/2 cup fresh cranberries (or dried cranberries if preferred)
• 1/4 cup pumpkin seeds (pepitas)
• 1/4 cup fresh basil leaves
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Preparation

Step 1: Grill the Sweet Potatoes

1. Preheat the Grill: Set your grill to medium heat, ensuring it’s clean and ready for use.
2. Prepare the Sweet Potatoes: Toss the sweet potato slices in olive oil, coating evenly. Season with a generous pinch of salt and pepper.
3. Grill the Potatoes: Place the sweet potato rounds directly on the grill. Cook for 4-5 minutes on each side, or until tender with clear grill marks. Remove from heat and set aside to cool slightly.

Step 2: Make the Cranberry Pepita Pesto

1. Gather Ingredients: In a food processor, combine fresh cranberries (or dried), pumpkin seeds, basil leaves, olive oil, lemon juice, salt, and pepper.
2. Blend: Pulse the mixture until smooth. If the pesto feels too thick, drizzle in more olive oil, one teaspoon at a time, to reach your desired consistency. Taste and adjust seasoning as needed.

Step 3: Assemble the Salad

1. Arrange the Greens: On a large serving platter, create a bed with your choice of mixed greens (arugula, spinach, or kale).
2. Layer the Sweet Potatoes: Place the grilled sweet potato rounds over the greens in an even layer.
3. Add the Burrata: Tear the burrata cheese into bite-sized pieces and distribute them evenly over the salad.
4. Drizzle the Pesto: Spoon the cranberry pepita pesto over the top, ensuring each layer is well-coated.
5. Garnish: Sprinkle pomegranate seeds over the salad for a festive finish.

Cooking Notes

• Sweet Potatoes: Ensure the slices are not too thin to prevent them from breaking on the grill. Aim for 1/4-inch thickness for the perfect texture.
• Grill Alternatives: If you don’t have a grill, you can roast the sweet potatoes in the oven at 400°F for 20-25 minutes, flipping halfway through.
• Pesto Storage: Extra cranberry pepita pesto can be stored in an airtight container in the refrigerator for up to 3 days.
• Customization: Feel free to swap pumpkin seeds with sunflower seeds or walnuts for a twist.

Serving Suggestions

This salad pairs beautifully with roasted turkey, honey-glazed ham, or grilled fish for a complete holiday feast. Serve it as a centerpiece on your holiday table, or enjoy it as a light lunch with crusty bread and sparkling cider.

Tips

• Make Ahead: Grill the sweet potatoes and prepare the pesto a day in advance to save time during the busy holiday season. Assemble the salad just before serving to keep it fresh.
• Dried Cranberries: If using dried cranberries, soak them in warm water for 10 minutes to soften before blending.
• Substitutions: Replace burrata with fresh mozzarella or goat cheese if desired.
• Presentation: Use a large white or wooden platter for a festive and elegant look.

Prep Time:

15 minutes

Cooking Time:

10 minutes

Total Time:

25 minutes

Nutritional Information (Per Serving):

• Calories: 260
• Protein: 8g
• Sodium: 320mg

Conclusion

This Holiday Grilled Sweet Potato and Burrata Salad with Cranberry Pepita Pesto is a showstopper that’s as delicious as it is beautiful. Packed with seasonal flavors, vibrant colors, and a delightful mix of textures, it’s the perfect addition to your holiday menu. Easy to prepare and highly customizable, this salad will become a favorite for years to come. Whether you’re hosting a festive gathering or looking for a unique winter salad, this recipe is sure to impress your guests and leave them asking for seconds!

Holiday Grilled Sweet Potato and Burrata Salad with Cranberry Pepita Pesto

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• Author: Imili Johnson
• Total Time: 25 minutes

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Ingredients

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For the Salad:

• 2 medium sweet potatoes, peeled and sliced into rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 8 oz burrata cheese
• 4 cups mixed greens (arugula, spinach, or kale)
• 1/4 cup pomegranate seeds (for garnish)

For the Cranberry Pepita Pesto:

• 1/2 cup fresh cranberries (or dried cranberries if preferred)
• 1/4 cup pumpkin seeds (pepitas)
• 1/4 cup fresh basil leaves
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

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Instructions

Step 1: Grill the Sweet Potatoes

1. Preheat the Grill: Set your grill to medium heat, ensuring it’s clean and ready for use.
2. Prepare the Sweet Potatoes: Toss the sweet potato slices in olive oil, coating evenly. Season with a generous pinch of salt and pepper.
3. Grill the Potatoes: Place the sweet potato rounds directly on the grill. Cook for 4-5 minutes on each side, or until tender with clear grill marks. Remove from heat and set aside to cool slightly.

Step 2: Make the Cranberry Pepita Pesto

1. Gather Ingredients: In a food processor, combine fresh cranberries (or dried), pumpkin seeds, basil leaves, olive oil, lemon juice, salt, and pepper.
2. Blend: Pulse the mixture until smooth. If the pesto feels too thick, drizzle in more olive oil, one teaspoon at a time, to reach your desired consistency. Taste and adjust seasoning as needed.

Step 3: Assemble the Salad

1. Arrange the Greens: On a large serving platter, create a bed with your choice of mixed greens (arugula, spinach, or kale).
2. Layer the Sweet Potatoes: Place the grilled sweet potato rounds over the greens in an even layer.
3. Add the Burrata: Tear the burrata cheese into bite-sized pieces and distribute them evenly over the salad.
4. Drizzle the Pesto: Spoon the cranberry pepita pesto over the top, ensuring each layer is well-coated.
5. Garnish: Sprinkle pomegranate seeds over the salad for a festive finish.

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

Nutrition

• Calories: 260
• Sodium: 320mg
• Protein: 8g