Pomegranate and Burrata Salad with Rosemary-Infused Sweet Potato Wedges

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Introduction

Indulge in a refreshing, nutrient-packed Pomegranate & Burrata Salad paired with crispy, rosemary-infused sweet potato wedges. This recipe is the perfect blend of creamy burrata, juicy pomegranate seeds, and hearty sweet potatoes. With contrasting textures and vibrant flavors, this dish offers a delightful balance of sweet, tangy, and savory notes. It’s ideal for a light lunch or an impressive appetizer for dinner parties. Plus, it’s loaded with vitamins, antioxidants, and healthy fats, making it both delicious and nutritious!

Ingredients

For the Salad:

  • 2 cups mixed greens (arugula, baby spinach, and kale)
  • 1 cup pomegranate seeds
  • 1 ball of fresh burrata cheese
  • 1/4 cup walnuts, toasted
  • 1/4 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • Fresh basil leaves for garnish

For the Rosemary-Infused Sweet Potato Wedges:

  • 2 medium sweet potatoes, cut into wedges
  • 2 tablespoons olive oil
  • 2 sprigs fresh rosemary
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste

For the Dressing:

  • 2 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste

Preparation

Step 1: Prepare the Sweet Potato Wedges

  1. Preheat the oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, toss the sweet potato wedges with olive oil, garlic powder, salt, and pepper.
  4. Add the fresh rosemary sprigs, gently crushing them to release their aroma.
  5. Spread the wedges evenly on the baking sheet, making sure they don’t overlap.
  6. Bake for 25-30 minutes, turning halfway through until golden brown and crispy.

Step 2: Toast the Walnuts

  1. While the sweet potatoes are baking, heat a small pan over medium heat.
  2. Add the walnuts and toast them for about 3-4 minutes, stirring frequently until they are golden and fragrant.
  3. Remove from heat and let them cool.

Step 3: Prepare the Salad Ingredients

  1. In a large salad bowl, combine mixed greens, pomegranate seeds, cherry tomatoes, and sliced red onion.
  2. Tear the burrata cheese into smaller pieces and add it to the salad bowl.

Step 4: Make the Dressing

  1. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
  2. Taste and adjust the seasoning if needed.

Step 5: Assemble the Salad

  1. Drizzle the dressing over the mixed greens and toss gently to coat the ingredients evenly.
  2. Top the salad with toasted walnuts and fresh basil leaves.

Step 6: Serve

  1. Place the rosemary-infused sweet potato wedges on a serving platter alongside the salad.
  2. Serve immediately while the sweet potato wedges are still warm for the best flavor.

Cooking Note

  • Burrata cheese is best served fresh at room temperature, so take it out of the fridge about 20 minutes before assembling the salad.
  • If pomegranate seeds are unavailable, substitute with dried cranberries or fresh blueberries for a similar burst of sweetness.
  • The sweet potato wedges can be prepared ahead of time and reheated in the oven before serving.

Serving Suggestions

This Pomegranate & Burrata Salad is perfect as a starter or a light meal. Pair it with a crisp glass of white wine like Sauvignon Blanc or a refreshing rosé for a delightful combination. It also makes a great side dish for grilled chicken or fish.

Tips

  1. To easily remove pomegranate seeds, slice the pomegranate in half and tap the back with a wooden spoon over a bowl.
  2. For extra crunch, add a handful of roasted pumpkin seeds or sunflower seeds.
  3. You can make the dressing a day in advance and store it in the refrigerator to save time.
  4. If you prefer a vegan option, replace burrata with a plant-based cheese and substitute honey with maple syrup in the dressing.

Prep Time:

  • 20 minutes

Cooking Time:

  • 30 minutes

Total Time:

  • 50 minutes

Nutritional Information (Per Serving):

  • Calories: 350
  • Protein: 10g
  • Sodium: 250mg
  • Total Fat: 18g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Sugar: 14g

Conclusion

This Pomegranate & Burrata Salad with Rosemary-Infused Sweet Potato Wedges is a feast for the senses, combining creamy, tangy, and sweet elements in a single dish. The fresh ingredients, paired with a simple yet flavorful dressing, make it a wholesome and satisfying option. Whether you’re hosting a dinner party or looking for a healthy meal option, this salad is sure to impress and become a favorite on your recipe list.

Print
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Pomegranate and Burrata Salad with Rosemary-Infused Sweet Potato Wedges

  • Author: Imili Johnson
  • Total Time: 50 minutes
Print Recipe

Ingredients

Scale

For the Salad:

  • 2 cups mixed greens (arugula, baby spinach, and kale)
  • 1 cup pomegranate seeds
  • 1 ball of fresh burrata cheese
  • 1/4 cup walnuts, toasted
  • 1/4 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • Fresh basil leaves for garnish

For the Rosemary-Infused Sweet Potato Wedges:

  • 2 medium sweet potatoes, cut into wedges
  • 2 tablespoons olive oil
  • 2 sprigs fresh rosemary
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste

For the Dressing:

  • 2 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions

Step 1: Prepare the Sweet Potato Wedges

  1. Preheat the oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, toss the sweet potato wedges with olive oil, garlic powder, salt, and pepper.
  4. Add the fresh rosemary sprigs, gently crushing them to release their aroma.
  5. Spread the wedges evenly on the baking sheet, making sure they don’t overlap.
  6. Bake for 25-30 minutes, turning halfway through until golden brown and crispy.

Step 2: Toast the Walnuts

  1. While the sweet potatoes are baking, heat a small pan over medium heat.
  2. Add the walnuts and toast them for about 3-4 minutes, stirring frequently until they are golden and fragrant.
  3. Remove from heat and let them cool.

Step 3: Prepare the Salad Ingredients

  1. In a large salad bowl, combine mixed greens, pomegranate seeds, cherry tomatoes, and sliced red onion.
  2. Tear the burrata cheese into smaller pieces and add it to the salad bowl.

Step 4: Make the Dressing

  1. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
  2. Taste and adjust the seasoning if needed.

Step 5: Assemble the Salad

  1. Drizzle the dressing over the mixed greens and toss gently to coat the ingredients evenly.
  2. Top the salad with toasted walnuts and fresh basil leaves.

Step 6: Serve

  1. Place the rosemary-infused sweet potato wedges on a serving platter alongside the salad.
  2. Serve immediately while the sweet potato wedges are still warm for the best flavor.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 350
  • Sodium: 250mg
  • Protein: 10g

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