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