Holiday Sweet Potato Salad with Burrata, Maple Glaze, and Candied Pecans

The holiday season calls for dishes that are memorable, full of flavor, and perfect for gatherings with friends and family. This Holiday Sweet Potato Salad with Burrata, Maple Glaze, and Candied Pecans combines the hearty, comforting nature of roasted sweet potatoes with the creamy, luscious texture of burrata, the sweet and tangy notes of a maple glaze, and the delightful crunch of candied pecans. This dish is versatile and works beautifully as a standout side dish or even a vegetarian main course. Prepare to dazzle your guests with this visually stunning and mouth-watering creation!

Ingredients:

For the Salad

• 3 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 8 ounces fresh burrata cheese
• 1/4 cup pomegranate seeds (for garnish)
• 2 cups arugula or mixed greens
• Fresh thyme or rosemary sprigs (optional for garnish)

For the Maple Glaze

• 1/4 cup pure maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon cinnamon
• Pinch of cayenne pepper (optional, for a hint of heat)
• Salt and black pepper to taste

For the Candied Pecans

• 1 cup pecan halves
• 3 tablespoons brown sugar
• 2 tablespoons unsalted butter
• Pinch of salt
• 1/4 teaspoon ground cinnamon

Preparation:

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the cubed sweet potatoes with olive oil, salt, and black pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes or until the sweet potatoes are golden brown and tender, flipping halfway through to ensure even cooking.
5. Once roasted, set aside to cool slightly.

Step 2: Make the Candied Pecans

1. In a skillet over medium heat, melt the unsalted butter.
2. Add the pecan halves, brown sugar, cinnamon, and a pinch of salt. Stir continuously to coat the pecans.
3. Cook for about 5-7 minutes, or until the sugar has fully dissolved and the pecans are caramelized.
4. Spread the candied pecans on a piece of parchment paper to cool and harden.

Step 3: Prepare the Maple Glaze

1. In a small saucepan over medium heat, combine the maple syrup, apple cider vinegar, Dijon mustard, cinnamon, and cayenne pepper (if using).
2. Season with a pinch of salt and black pepper, and whisk until the ingredients are well combined.
3. Bring the mixture to a simmer and let it cook for 3-5 minutes or until slightly thickened. Remove from heat and let it cool.

Step 4: Assemble the Salad

1. On a large serving platter or salad bowl, arrange a bed of arugula or mixed greens.
2. Distribute the roasted sweet potatoes over the greens.
3. Gently tear the burrata into large chunks and place it on top of the salad.
4. Drizzle the maple glaze generously over the salad, making sure to coat the sweet potatoes and greens.

Step 5: Add the Finishing Touches

1. Scatter the candied pecans over the salad.
2. Sprinkle pomegranate seeds for a burst of color and a sweet-tart flavor.
3. Garnish with fresh thyme or rosemary sprigs if desired.
4. Serve immediately and enjoy this delicious holiday dish with family and friends!

Cooking Notes:

• Make-Ahead Tip: You can roast the sweet potatoes and prepare the candied pecans a day in advance. Store them separately in airtight containers and assemble the salad just before serving.
• Maple Glaze: Adjust the sweetness or tanginess of the maple glaze to your liking by adding more or less maple syrup or apple cider vinegar.
• Burrata Substitute: If burrata is not available, fresh mozzarella or goat cheese can be used as an alternative.
• Pecan Variations: For a more savory twist, add a pinch of smoked paprika or a drizzle of balsamic reduction to the candied pecans.

Serving Suggestions:

• Serve this salad warm or at room temperature as a stunning side dish alongside roasted meats or holiday entrees.
• Pair it with a crisp white wine, like Sauvignon Blanc or a light, fruity Pinot Noir.
• This salad is also perfect as a light and refreshing lunch, accompanied by a crusty piece of bread.

Tips:

• Balanced Flavors: The sweet potatoes and maple glaze add sweetness, while the arugula provides a peppery bite. Adjust the seasoning to create a harmonious balance of flavors.
• Texture Play: Ensure you have a good mix of textures—creamy burrata, crunchy candied pecans, and juicy pomegranate seeds make this dish exciting with every bite.
• Freshness Factor: If serving later, keep the burrata in the fridge and add it to the salad just before serving to maintain its creamy texture.
• Dietary Options: To make this dish vegan, skip the burrata and use a vegan cheese alternative. Substitute the butter in the candied pecans with a plant-based option.

Prep Time:

20 minutes

Cooking Time:

30 minutes

Total Time:

50 minutes

Nutritional Information (per serving):

• Calories: 350-400 (depending on portion size)
• Protein: 8-10g
• Sodium: 250-350mg
• Note: Nutritional values are approximate and may vary based on specific ingredients used.

Conclusion

This Holiday Sweet Potato Salad with Burrata, Maple Glaze, and Candied Pecans is an irresistible combination of flavors and textures, making it a must-have for any festive table. The balance between the caramelized sweet potatoes, creamy burrata, tangy-sweet glaze, and crunchy pecans creates a dish that will be the talk of your holiday gathering. Easy to prepare and bursting with holiday colors, this salad is perfect for impressing guests or adding a gourmet touch to your dinner. Enjoy the holiday season with this crowd-pleasing recipe!

Holiday Sweet Potato Salad with Burrata, Maple Glaze, and Candied Pecans

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

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For the Salad

• 3 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 8 ounces fresh burrata cheese
• 1/4 cup pomegranate seeds (for garnish)
• 2 cups arugula or mixed greens
• Fresh thyme or rosemary sprigs (optional for garnish)

For the Maple Glaze

• 1/4 cup pure maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon cinnamon
• Pinch of cayenne pepper (optional, for a hint of heat)
• Salt and black pepper to taste

For the Candied Pecans

• 1 cup pecan halves
• 3 tablespoons brown sugar
• 2 tablespoons unsalted butter
• Pinch of salt
• 1/4 teaspoon ground cinnamon

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Instructions

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the cubed sweet potatoes with olive oil, salt, and black pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes or until the sweet potatoes are golden brown and tender, flipping halfway through to ensure even cooking.
5. Once roasted, set aside to cool slightly.

Step 2: Make the Candied Pecans

1. In a skillet over medium heat, melt the unsalted butter.
2. Add the pecan halves, brown sugar, cinnamon, and a pinch of salt. Stir continuously to coat the pecans.
3. Cook for about 5-7 minutes, or until the sugar has fully dissolved and the pecans are caramelized.
4. Spread the candied pecans on a piece of parchment paper to cool and harden.

Step 3: Prepare the Maple Glaze

1. In a small saucepan over medium heat, combine the maple syrup, apple cider vinegar, Dijon mustard, cinnamon, and cayenne pepper (if using).
2. Season with a pinch of salt and black pepper, and whisk until the ingredients are well combined.
3. Bring the mixture to a simmer and let it cook for 3-5 minutes or until slightly thickened. Remove from heat and let it cool.

Step 4: Assemble the Salad

1. On a large serving platter or salad bowl, arrange a bed of arugula or mixed greens.
2. Distribute the roasted sweet potatoes over the greens.
3. Gently tear the burrata into large chunks and place it on top of the salad.
4. Drizzle the maple glaze generously over the salad, making sure to coat the sweet potatoes and greens.

Step 5: Add the Finishing Touches

1. Scatter the candied pecans over the salad.
2. Sprinkle pomegranate seeds for a burst of color and a sweet-tart flavor.
3. Garnish with fresh thyme or rosemary sprigs if desired.
4. Serve immediately and enjoy this delicious holiday dish with family and friends!

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 350-400 (depending on portion size)
• Sodium: 250-350mg
• Protein: 8-10g