This Roasted Sweet Potato & Burrata Salad is a beautiful blend of creamy, sweet, and savory flavors. The caramelized sweet potatoes, luxurious burrata cheese, and nutty maple pumpkin seed pesto create an elevated yet simple dish perfect for lunch, dinner, or a holiday gathering. The pomegranate seeds add a burst of freshness, making this salad as visually stunning as it is delicious!
Ingredients
For the Salad:
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups mixed greens (arugula, spinach, or your choice)
- 8 oz burrata cheese
- ¼ cup pomegranate seeds (for garnish)
- Fresh herbs (such as basil or parsley, for garnish)
For the Maple Pumpkin Seed Pesto:
- ½ cup pumpkin seeds
- ¼ cup fresh basil leaves
- ¼ cup grated Parmesan cheese
- ¼ cup olive oil
- 2 tablespoons maple syrup
- 1 garlic clove
- Salt and pepper, to taste
Preparation
Step 1: Roast the Sweet Potatoes
- Preheat the Oven: Set your oven to 425°F (220°C).
- Prepare the Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper.
- Roast: Spread the sweet potatoes in a single layer on a lined baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and caramelized.
Step 2: Make the Maple Pumpkin Seed Pesto
- Blend Ingredients: In a food processor, combine pumpkin seeds, basil, Parmesan cheese, olive oil, maple syrup, garlic, salt, and pepper.
- Adjust Consistency: Blend until smooth, adding more olive oil if needed to reach your desired texture.
Step 3: Assemble the Salad
- Prepare the Greens: In a large salad bowl, toss mixed greens with a light drizzle of olive oil and a pinch of salt.
- Add Roasted Sweet Potatoes: Once cooled slightly, scatter the roasted sweet potatoes over the greens.
- Top with Burrata: Tear the burrata cheese into pieces and gently place them on the salad.
- Drizzle with Pesto: Spoon the maple pumpkin seed pesto generously over the top.
- Garnish & Serve: Finish with pomegranate seeds and fresh herbs for extra color and flavor.
Cooking Notes
- Make it Vegan: Swap burrata for avocado and use nutritional yeast instead of Parmesan in the pesto.
- Add Protein: Serve with grilled chicken, chickpeas, or toasted walnuts for a heartier meal.
- For Extra Crunch: Sprinkle toasted pumpkin seeds on top for added texture.
Serving Suggestions
- Serve with Warm Bread: Enjoy with crusty sourdough or focaccia to soak up the extra pesto.
- Pair with a Cozy Soup: A bowl of butternut squash soup or tomato bisque complements this dish beautifully.
- Make it a Holiday Side: This salad is perfect for Thanksgiving, Christmas, or dinner parties!
Tips
- Roast Sweet Potatoes Until Golden: A little caramelization enhances their natural sweetness.
- Use High-Quality Burrata: It makes a difference in creaminess and flavor.
- Store Leftovers Separately: Keep greens, sweet potatoes, and pesto stored separately to maintain freshness.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Nutritional Information (Per Serving, Approximate)
- Calories: 360
- Protein: 10g
- Fat: 22g
- Carbohydrates: 38g
- Fiber: 6g
Conclusion
This Roasted Sweet Potato & Burrata Salad with Maple Pumpkin Seed Pesto is vibrant, delicious, and packed with seasonal flavors. The combination of warm sweet potatoes, creamy burrata, nutty pesto, and juicy pomegranate seeds makes every bite exciting and satisfying. Whether you’re making this for a weeknight dinner or a festive gathering, it’s a must-try dish!
Give this salad a try and enjoy a flavorful, nutritious meal! 🥗🍠✨
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Roasted Sweet Potato & Burrata Salad with Maple Pumpkin Seed Pesto
- Total Time: 45 minutes
Ingredients
Scale
For the Salad:
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups mixed greens (arugula, spinach, or your choice)
- 8 oz burrata cheese
- ¼ cup pomegranate seeds (for garnish)
- Fresh herbs (such as basil or parsley, for garnish)
For the Maple Pumpkin Seed Pesto:
- ½ cup pumpkin seeds
- ¼ cup fresh basil leaves
- ¼ cup grated Parmesan cheese
- ¼ cup olive oil
- 2 tablespoons maple syrup
- 1 garlic clove
- Salt and pepper, to taste
Instructions
Step 1: Roast the Sweet Potatoes
- Preheat the Oven: Set your oven to 425°F (220°C).
- Prepare the Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper.
- Roast: Spread the sweet potatoes in a single layer on a lined baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and caramelized.
Step 2: Make the Maple Pumpkin Seed Pesto
- Blend Ingredients: In a food processor, combine pumpkin seeds, basil, Parmesan cheese, olive oil, maple syrup, garlic, salt, and pepper.
- Adjust Consistency: Blend until smooth, adding more olive oil if needed to reach your desired texture.
Step 3: Assemble the Salad
- Prepare the Greens: In a large salad bowl, toss mixed greens with a light drizzle of olive oil and a pinch of salt.
- Add Roasted Sweet Potatoes: Once cooled slightly, scatter the roasted sweet potatoes over the greens.
- Top with Burrata: Tear the burrata cheese into pieces and gently place them on the salad.
- Drizzle with Pesto: Spoon the maple pumpkin seed pesto generously over the top.
- Garnish & Serve: Finish with pomegranate seeds and fresh herbs for extra color and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4
- Calories: 360
- Fat: 22g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g