Sweet Potato and Burrata Salad with Cranberry Orange Vinaigrette

Introduction

This Sweet Potato and Burrata Salad with Cranberry Orange Vinaigrette is a deliciously vibrant, fall-inspired dish. It’s a perfect balance of creamy, sweet, and tart flavors, ideal for holiday gatherings, dinner parties, or as a unique addition to a Thanksgiving feast. The roasted sweet potatoes bring a warm earthiness, the burrata adds a creamy richness, and the cranberry orange vinaigrette ties everything together with a zesty, tangy finish. This salad is not only visually stunning but also packed with nutrients and flavor. It’s a crowd-pleaser that highlights seasonal ingredients in a fresh and delightful way.

Ingredients

For the Salad:

• 2 large sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon smoked paprika
• 4 cups mixed greens (arugula, baby spinach, or kale)
• 1 cup pomegranate seeds
• 1/2 cup roasted pecans or walnuts
• 8 ounces burrata cheese, torn into pieces
• 1/4 cup thinly sliced red onion

For the Cranberry Orange Vinaigrette:

• 1/2 cup fresh cranberries (or 1/4 cup dried cranberries soaked in water)
• Zest and juice of 1 orange
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste

Preparation

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the diced sweet potatoes with olive oil, salt, pepper, and smoked paprika.
3. Spread them out evenly on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and golden brown.

Step 2: Prepare the Cranberry Orange Vinaigrette

1. In a small saucepan, simmer fresh cranberries with 1/4 cup water for about 5 minutes, until they burst and soften.
2. Remove from heat and let cool slightly.
3. In a blender, combine the cooked cranberries, orange zest, orange juice, apple cider vinegar, honey, and a pinch of salt.
4. Blend until smooth, then slowly add the olive oil while blending to emulsify the dressing.
5. Taste and adjust seasoning with salt and pepper.

Step 3: Assemble the Salad

1. In a large salad bowl, combine mixed greens, roasted sweet potatoes, pomegranate seeds, sliced red onions, and roasted pecans.
2. Gently tear the burrata cheese into pieces and scatter it over the salad.

Step 4: Dress the Salad

1. Drizzle the cranberry orange vinaigrette over the salad.
2. Toss gently to coat the ingredients evenly.

Step 5: Serve

1. Transfer the salad to a serving platter.
2. Add a little extra vinaigrette on top for added flavor.
3. Serve immediately while the sweet potatoes are still slightly warm.

Cooking Notes

• Roasting the Sweet Potatoes: Make sure to cut the sweet potatoes into even-sized cubes for consistent roasting.
• Burrata Cheese: If burrata is unavailable, you can substitute with fresh mozzarella or creamy goat cheese.
• Vinaigrette Consistency: Adjust the amount of olive oil based on your desired consistency for the dressing. It should be smooth and pourable but not too thick.

Serving Suggestions

• Serve this salad as an appetizer or a side dish at your next holiday meal.
• Pair it with grilled chicken or salmon for a complete main course.
• Add some quinoa or farro for a more filling grain-based salad option.

Tips

• Make Ahead: You can prepare the roasted sweet potatoes and the vinaigrette in advance. Store them separately and assemble the salad just before serving.
• Seasonal Variations: Swap out the pomegranate seeds for dried cranberries or the roasted nuts for candied pecans for a sweeter twist.
• Leftovers: Store any leftovers in an airtight container in the fridge, but keep the burrata separate to maintain its texture.

Prep Time:

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Nutritional Information (Per Serving):

• Calories: 320
• Protein: 8 grams
• Fat: 20 grams
• Carbohydrates: 28 grams
• Fiber: 5 grams
• Sodium: 300 mg

Conclusion

This Sweet Potato and Burrata Salad with Cranberry Orange Vinaigrette is a celebration of flavors and textures, perfect for any fall or winter meal. The roasted sweet potatoes provide a hearty base, while the burrata offers a luxurious creaminess. The tangy, sweet vinaigrette brings it all together, making it an irresistible dish that’s sure to impress. Whether you’re hosting a holiday dinner or simply looking to elevate your salad game, this recipe is a must-try. Enjoy it as a starter, a side, or a light main course.

Sweet Potato and Burrata Salad with Cranberry Orange Vinaigrette

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

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For the Salad:

• 2 large sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon smoked paprika
• 4 cups mixed greens (arugula, baby spinach, or kale)
• 1 cup pomegranate seeds
• 1/2 cup roasted pecans or walnuts
• 8 ounces burrata cheese, torn into pieces
• 1/4 cup thinly sliced red onion

For the Cranberry Orange Vinaigrette:

• 1/2 cup fresh cranberries (or 1/4 cup dried cranberries soaked in water)
• Zest and juice of 1 orange
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste

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Instructions

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the diced sweet potatoes with olive oil, salt, pepper, and smoked paprika.
3. Spread them out evenly on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and golden brown.

Step 2: Prepare the Cranberry Orange Vinaigrette

1. In a small saucepan, simmer fresh cranberries with 1/4 cup water for about 5 minutes, until they burst and soften.
2. Remove from heat and let cool slightly.
3. In a blender, combine the cooked cranberries, orange zest, orange juice, apple cider vinegar, honey, and a pinch of salt.
4. Blend until smooth, then slowly add the olive oil while blending to emulsify the dressing.
5. Taste and adjust seasoning with salt and pepper.

Step 3: Assemble the Salad

1. In a large salad bowl, combine mixed greens, roasted sweet potatoes, pomegranate seeds, sliced red onions, and roasted pecans.
2. Gently tear the burrata cheese into pieces and scatter it over the salad.

Step 4: Dress the Salad

1. Drizzle the cranberry orange vinaigrette over the salad.
2. Toss gently to coat the ingredients evenly.

Step 5: Serve

1. Transfer the salad to a serving platter.
2. Add a little extra vinaigrette on top for added flavor.
3. Serve immediately while the sweet potatoes are still slightly warm.

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

Nutrition

• Calories: 320
• Sodium: 300
• Protein: 8g