The holiday season calls for vibrant, hearty, and flavor-packed dishes that impress and satisfy in equal measure. This Holiday Sweet Potato Salad with Burrata, Cranberry Chutney, and Walnut Pesto hits all the right notes, bringing together the creaminess of burrata, the tangy sweetness of cranberry chutney, and the earthy crunch of walnut pesto. Whether it’s for a festive dinner, a potluck, or simply a celebration with loved ones, this dish offers a delightful twist on traditional holiday salads, beautifully balancing rich and refreshing flavors. Ready to make your holiday table shine? Let’s dive into the details.
Ingredients:
For the Sweet Potato Salad:
- 4 large sweet potatoes, peeled and diced into 1-inch cubes
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
For the Cranberry Chutney:
- 2 cups fresh cranberries (or frozen, if fresh are not available)
- 1/2 cup orange juice (freshly squeezed for best results)
- Zest of 1 orange
- 1/3 cup maple syrup or honey
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the Walnut Pesto:
- 1 cup toasted walnuts
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, roughly chopped
- 1/2 cup extra-virgin olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
Additional Components:
- 2 balls of fresh burrata cheese
- Fresh arugula or mixed greens for serving
- 1/4 cup pomegranate arils (optional, for garnish)
- Toasted walnut halves, for extra crunch
Preparation:
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the diced sweet potatoes with olive oil, salt, pepper, smoked paprika, and cinnamon until evenly coated.
- Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized. Remove from the oven and let them cool slightly.
Step 2: Prepare the Cranberry Chutney
- In a medium saucepan, combine the cranberries, orange juice, orange zest, maple syrup, cloves, nutmeg, cinnamon, and a pinch of salt.
- Cook over medium heat, stirring occasionally, until the cranberries burst and the chutney thickens, about 10-15 minutes.
- Remove from heat and let the chutney cool to room temperature.
Step 3: Make the Walnut Pesto
- In a food processor, combine the toasted walnuts, fresh basil, grated Parmesan, chopped garlic, lemon juice, salt, and pepper.
- Pulse until the mixture is finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency (it should be thick but spreadable).
- Adjust seasoning if needed, then set aside.
Step 4: Assemble the Salad
- On a large serving platter or individual plates, create a base of fresh arugula or mixed greens.
- Scatter the roasted sweet potatoes over the greens.
- Break the burrata into halves or quarters and arrange them around the salad.
- Dollop generous spoonfuls of the cranberry chutney and walnut pesto over the salad.
- Sprinkle pomegranate arils and extra toasted walnut halves over the top for added color and crunch.
Step 5: Serve and Enjoy
- Drizzle a bit of extra olive oil over the salad, if desired.
- Serve immediately for the best texture and flavor.
Cooking Notes:
- Sweet Potatoes: For extra flavor, try tossing the sweet potatoes with a little maple syrup before roasting.
- Cranberry Chutney: Make this ahead of time to save on prep work. It will keep in the refrigerator for up to one week.
- Burrata: Use high-quality, fresh burrata for a creamy and luxurious texture. Mozzarella or fresh ricotta can be substituted if necessary.
- Walnut Pesto: Feel free to adjust the texture and flavor by adding more olive oil or a splash of vinegar for brightness.
Serving Suggestions:
- This salad pairs beautifully with roasted meats, such as turkey, ham, or beef tenderloin, making it an excellent side dish for holiday feasts.
- Serve with crusty bread to soak up the delicious pesto and burrata.
- For a vegetarian-friendly main course, add some roasted chickpeas or lentils for extra protein.
Tips:
- Make Ahead: Prepare the cranberry chutney and walnut pesto up to three days in advance. Store them separately in airtight containers in the fridge.
- Customize: Swap walnuts for pecans or pistachios in the pesto, or use butternut squash instead of sweet potatoes for a seasonal variation.
- Fresh Greens: Arugula adds a peppery bite, but spinach or mixed greens work well too. Avoid delicate greens like frisée that may wilt under warm ingredients.
- Presentation: Use a large platter for a more impressive presentation, or layer the ingredients in a trifle bowl for a visual feast.
Prep Time:
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
Nutritional Information (Per Serving):
- Calories: Approximately 430 kcal
- Protein: 12 grams
- Sodium: 280 mg
Conclusion
This Holiday Sweet Potato Salad with Burrata, Cranberry Chutney, and Walnut Pesto is a feast for the eyes and the palate. It’s a dish that brings warmth and festive cheer to any holiday table, offering a perfect harmony of sweet, tangy, creamy, and nutty flavors. With its vibrant colors and balanced ingredients, it’s sure to become a new holiday favorite.
PrintHoliday Sweet Potato Salad with Burrata, Cranberry Chutney, and Walnut Pesto
- Total Time: 55 minutes
Ingredients
For the Sweet Potato Salad:
- 4 large sweet potatoes, peeled and diced into 1-inch cubes
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
For the Cranberry Chutney:
- 2 cups fresh cranberries (or frozen, if fresh are not available)
- 1/2 cup orange juice (freshly squeezed for best results)
- Zest of 1 orange
- 1/3 cup maple syrup or honey
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the Walnut Pesto:
- 1 cup toasted walnuts
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, roughly chopped
- 1/2 cup extra-virgin olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
Additional Components:
- 2 balls of fresh burrata cheese
- Fresh arugula or mixed greens for serving
- 1/4 cup pomegranate arils (optional, for garnish)
- Toasted walnut halves, for extra crunch
Instructions
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the diced sweet potatoes with olive oil, salt, pepper, smoked paprika, and cinnamon until evenly coated.
- Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized. Remove from the oven and let them cool slightly.
Step 2: Prepare the Cranberry Chutney
- In a medium saucepan, combine the cranberries, orange juice, orange zest, maple syrup, cloves, nutmeg, cinnamon, and a pinch of salt.
- Cook over medium heat, stirring occasionally, until the cranberries burst and the chutney thickens, about 10-15 minutes.
- Remove from heat and let the chutney cool to room temperature.
Step 3: Make the Walnut Pesto
- In a food processor, combine the toasted walnuts, fresh basil, grated Parmesan, chopped garlic, lemon juice, salt, and pepper.
- Pulse until the mixture is finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency (it should be thick but spreadable).
- Adjust seasoning if needed, then set aside.
Step 4: Assemble the Salad
- On a large serving platter or individual plates, create a base of fresh arugula or mixed greens.
- Scatter the roasted sweet potatoes over the greens.
- Break the burrata into halves or quarters and arrange them around the salad.
- Dollop generous spoonfuls of the cranberry chutney and walnut pesto over the salad.
- Sprinkle pomegranate arils and extra toasted walnut halves over the top for added color and crunch.
Step 5: Serve and Enjoy
- Drizzle a bit of extra olive oil over the salad, if desired.
- Serve immediately for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 430 kcal
- Sodium: 280 mg
- Protein: 12g