Roasted Sweet Potato and Burrata Salad with Cranberries, Candied Pecans, and Pumpkin Seed Pesto

This Roasted Sweet Potato and Burrata Salad is the perfect combination of autumnal flavors and vibrant textures, ideal for holiday gatherings or as a standout side dish. Roasted sweet potatoes bring warmth and a subtle sweetness, perfectly balanced by the creaminess of burrata cheese. Tart cranberries add a hint of festive color and tang, while candied pecans and a homemade pumpkin seed pesto elevate this salad to a whole new level of flavor. This salad not only tastes indulgent but is also visually stunning, making it an impressive addition to your holiday table.


Ingredients:

For the Salad:

  • 2 large sweet potatoes, peeled and cut into cubes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 cup fresh cranberries (or ½ cup dried cranberries for a sweeter flavor)
  • 4 ounces burrata cheese
  • ¼ cup candied pecans, chopped
  • Fresh herbs (such as parsley or basil) for garnish, optional

For the Pumpkin Seed Pesto:

  • ½ cup pumpkin seeds (pepitas), lightly toasted
  • 1 cup fresh basil leaves
  • ¼ cup fresh parsley leaves
  • 1 clove garlic
  • ¼ cup grated Parmesan cheese
  • ⅓ cup olive oil
  • Salt and pepper, to taste
  • 1 tablespoon lemon juice

Preparation:

Step 1: Roast the Sweet Potatoes

  1. Preheat the oven to 400°F (200°C).
  2. Spread cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  3. Toss to coat the sweet potatoes evenly and arrange in a single layer.
  4. Roast in the oven for 25-30 minutes, turning halfway through, until tender and golden. Set aside to cool slightly.

Step 2: Make the Pumpkin Seed Pesto

  1. In a food processor, combine toasted pumpkin seeds, basil, parsley, garlic, and Parmesan cheese.
  2. Pulse until the ingredients are roughly chopped.
  3. With the motor running, slowly pour in the olive oil until the mixture is smooth but still slightly textured.
  4. Add lemon juice, and season with salt and pepper to taste. Adjust consistency by adding more olive oil if needed.

Step 3: Prepare the Cranberries

  1. If using fresh cranberries, place them in a small saucepan with a splash of water over low heat.
  2. Simmer for about 5 minutes until the cranberries soften and begin to release their juices. Remove from heat and allow to cool.
  3. If using dried cranberries, simply set them aside for assembly.

Step 4: Assemble the Salad

  1. On a large serving platter, arrange the roasted sweet potato cubes as the base layer.
  2. Spoon small dollops of pumpkin seed pesto over the sweet potatoes.
  3. Tear the burrata into pieces and place them evenly across the salad.
  4. Sprinkle with softened or dried cranberries, and add the chopped candied pecans.

Step 5: Final Touches

  1. Garnish with fresh herbs if desired.
  2. Drizzle with additional olive oil or a bit of the cranberry juices for extra flavor and color.
  3. Serve immediately or allow to sit at room temperature for 15 minutes to enhance the flavors.

Cooking Note:

  • When roasting sweet potatoes, make sure they are cut into evenly sized cubes for consistent roasting.
  • Burrata should be added just before serving to retain its creamy texture and fresh flavor.
  • If you like a bit more acidity, drizzle balsamic reduction over the salad for added depth.

Serving Suggestions:

Serve this salad as a stunning side dish at holiday meals, potlucks, or even as a festive main course for lighter, plant-based meals. Pair it with roasted meats, poultry, or as a fresh counterpoint to hearty casseroles. The bold colors and flavors also make this dish a great conversation piece for any gathering.

Tips:

  • Make Ahead: The sweet potatoes and pesto can be made up to a day in advance and stored separately in the fridge. Assemble just before serving.
  • Texture Variations: Try adding pomegranate seeds or sliced apples for additional seasonal flavors and texture.
  • Pesto Swap: For a nut-free option, swap pumpkin seeds for sunflower seeds or add a handful of spinach for a more vibrant green.

Prep Time:

20 minutes

Cooking Time:

30 minutes

Total Time:

50 minutes


Nutritional Information (Per Serving):

  • Calories: 380
  • Protein: 8g
  • Sodium: 290mg

Conclusion

This Roasted Sweet Potato and Burrata Salad with Cranberries, Candied Pecans, and Pumpkin Seed Pesto is a showstopper for any festive table. With seasonal ingredients and a mix of sweet, tangy, creamy, and crunchy elements, this salad celebrates the flavors of fall in every bite. Perfect for holiday gatherings or anytime you want to elevate your salad game, this dish is sure to impress family and friends.

Print
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Roasted Sweet Potato and Burrata Salad with Cranberries, Candied Pecans, and Pumpkin Seed Pesto


  • Author: Imili Johnson
  • Total Time: 50 minutes

Ingredients

Scale

For the Salad:

  • 2 large sweet potatoes, peeled and cut into cubes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 cup fresh cranberries (or ½ cup dried cranberries for a sweeter flavor)
  • 4 ounces burrata cheese
  • ¼ cup candied pecans, chopped
  • Fresh herbs (such as parsley or basil) for garnish, optional

For the Pumpkin Seed Pesto:

  • ½ cup pumpkin seeds (pepitas), lightly toasted
  • 1 cup fresh basil leaves
  • ¼ cup fresh parsley leaves
  • 1 clove garlic
  • ¼ cup grated Parmesan cheese
  • ⅓ cup olive oil
  • Salt and pepper, to taste
  • 1 tablespoon lemon juice

Instructions

Step 1: Roast the Sweet Potatoes

  1. Preheat the oven to 400°F (200°C).
  2. Spread cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  3. Toss to coat the sweet potatoes evenly and arrange in a single layer.
  4. Roast in the oven for 25-30 minutes, turning halfway through, until tender and golden. Set aside to cool slightly.

Step 2: Make the Pumpkin Seed Pesto

  1. In a food processor, combine toasted pumpkin seeds, basil, parsley, garlic, and Parmesan cheese.
  2. Pulse until the ingredients are roughly chopped.
  3. With the motor running, slowly pour in the olive oil until the mixture is smooth but still slightly textured.
  4. Add lemon juice, and season with salt and pepper to taste. Adjust consistency by adding more olive oil if needed.

Step 3: Prepare the Cranberries

  1. If using fresh cranberries, place them in a small saucepan with a splash of water over low heat.
  2. Simmer for about 5 minutes until the cranberries soften and begin to release their juices. Remove from heat and allow to cool.
  3. If using dried cranberries, simply set them aside for assembly.

Step 4: Assemble the Salad

  1. On a large serving platter, arrange the roasted sweet potato cubes as the base layer.
  2. Spoon small dollops of pumpkin seed pesto over the sweet potatoes.
  3. Tear the burrata into pieces and place them evenly across the salad.
  4. Sprinkle with softened or dried cranberries, and add the chopped candied pecans.

Step 5: Final Touches

  1. Garnish with fresh herbs if desired.
  2. Drizzle with additional olive oil or a bit of the cranberry juices for extra flavor and color.
  3. Serve immediately or allow to sit at room temperature for 15 minutes to enhance the flavors.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 380
  • Sodium: 290mg
  • Protein: 8g

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