Sweet Potato and Burrata Salad with Toasted Pecans and Cranberry Vinaigrette

Introduction

Sweet Potato and Burrata Salad with Toasted Pecans and Cranberry Vinaigrette is a fall-inspired dish that combines hearty sweet potatoes, creamy burrata cheese, nutty toasted pecans, and a tangy cranberry vinaigrette. This vibrant salad offers a satisfying balance of flavors and textures, making it a perfect addition to holiday dinners, family gatherings, or any cozy fall meal. The rich, creamy burrata pairs beautifully with the earthy sweetness of roasted sweet potatoes, while toasted pecans add a delightful crunch. This dish is not only packed with flavor but also bursting with color, making it a beautiful centerpiece on any table.

Ingredients

For the Salad

  • 2 large sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4 cups mixed greens (such as arugula, spinach, and kale)
  • 8 ounces burrata cheese
  • 1/2 cup pecans, toasted
  • 1/4 cup dried cranberries

For the Cranberry Vinaigrette

  • 1/4 cup fresh or frozen cranberries
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

Preparation

Step 1: Roast the Sweet Potatoes

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper until well coated.
  3. Spread the sweet potatoes in a single layer on the baking sheet and roast for 25-30 minutes, or until tender and golden brown. Flip halfway through to ensure even roasting. Set aside to cool.

Step 2: Prepare the Cranberry Vinaigrette

  1. In a small saucepan, combine the cranberries with 2 tablespoons of water and cook over medium heat for 5-7 minutes until they begin to soften and burst.
  2. Transfer the cranberries to a blender or food processor. Add honey or maple syrup, Dijon mustard, and red wine vinegar, and blend until smooth.
  3. Slowly drizzle in the olive oil while blending to create a creamy emulsion. Season with salt and pepper to taste. Set aside.

Step 3: Toast the Pecans

  1. In a dry skillet over medium heat, add the pecans and toast them for 4-5 minutes, stirring frequently until fragrant. Be careful not to burn them. Remove from heat and let cool.

Step 4: Assemble the Salad

  1. In a large serving bowl, arrange the mixed greens as the base layer.
  2. Scatter the roasted sweet potatoes and dried cranberries over the greens.
  3. Gently tear the burrata into pieces and place it on top of the salad.
  4. Sprinkle the toasted pecans over the salad for a crunchy finish.

Step 5: Drizzle with Cranberry Vinaigrette

  1. Just before serving, drizzle the cranberry vinaigrette generously over the salad.
  2. Toss lightly to coat the ingredients evenly with the dressing.

Cooking Note

  • For a more robust flavor, let the roasted sweet potatoes cool slightly but add them to the salad while still warm. This enhances the contrast between the creamy burrata and the tender, warm sweet potatoes.

Serving Suggestions

This Sweet Potato and Burrata Salad is a versatile dish that pairs well with roasted turkey, pork tenderloin, or a hearty grain bowl. For a festive holiday presentation, garnish with a few extra whole cranberries or a sprinkle of pomegranate seeds. Serve it as a main course with crusty bread on the side, or as a hearty side dish for a larger meal.

Tips

  • Make it vegan: Substitute burrata with a creamy vegan cheese, and replace honey with maple syrup in the vinaigrette.
  • Add extra crunch: Toss in some pumpkin seeds or sunflower seeds for additional texture.
  • Storage: If preparing ahead, store the vinaigrette separately to keep the salad fresh and crisp. Dress the salad just before serving.
  • Extra sweetness: For a more intense flavor, roast the sweet potatoes with a drizzle of maple syrup or sprinkle of cinnamon.

Prep Time:

15 minutes

Cooking Time:

30 minutes

Total Time:

45 minutes

Nutritional Information (per serving):

  • Calories: 320 kcal
  • Protein: 7g
  • Carbohydrates: 30g
  • Fat: 22g
  • Fiber: 5g
  • Sodium: 210mg

Conclusion

This Sweet Potato and Burrata Salad with Toasted Pecans and Cranberry Vinaigrette is an impressive, wholesome dish that brings a pop of color and a medley of textures and flavors to your table. The combination of creamy, crunchy, and tangy elements makes every bite a delight. Easy to prepare and visually appealing, this salad is sure to become a favorite for fall and winter meals.

Print
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Sweet Potato and Burrata Salad with Toasted Pecans and Cranberry Vinaigrette


  • Author: Imili Johnson
  • Total Time: 45 minutes

Ingredients

Scale

For the Salad

  • 2 large sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4 cups mixed greens (such as arugula, spinach, and kale)
  • 8 ounces burrata cheese
  • 1/2 cup pecans, toasted
  • 1/4 cup dried cranberries

For the Cranberry Vinaigrette

  • 1/4 cup fresh or frozen cranberries
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

Step 1: Roast the Sweet Potatoes

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper until well coated.
  3. Spread the sweet potatoes in a single layer on the baking sheet and roast for 25-30 minutes, or until tender and golden brown. Flip halfway through to ensure even roasting. Set aside to cool.

Step 2: Prepare the Cranberry Vinaigrette

  1. In a small saucepan, combine the cranberries with 2 tablespoons of water and cook over medium heat for 5-7 minutes until they begin to soften and burst.
  2. Transfer the cranberries to a blender or food processor. Add honey or maple syrup, Dijon mustard, and red wine vinegar, and blend until smooth.
  3. Slowly drizzle in the olive oil while blending to create a creamy emulsion. Season with salt and pepper to taste. Set aside.

Step 3: Toast the Pecans

  1. In a dry skillet over medium heat, add the pecans and toast them for 4-5 minutes, stirring frequently until fragrant. Be careful not to burn them. Remove from heat and let cool.

Step 4: Assemble the Salad

  1. In a large serving bowl, arrange the mixed greens as the base layer.
  2. Scatter the roasted sweet potatoes and dried cranberries over the greens.
  3. Gently tear the burrata into pieces and place it on top of the salad.
  4. Sprinkle the toasted pecans over the salad for a crunchy finish.

Step 5: Drizzle with Cranberry Vinaigrette

  1. Just before serving, drizzle the cranberry vinaigrette generously over the salad.
  2. Toss lightly to coat the ingredients evenly with the dressing.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 320 kcal
  • Sodium: 210mg
  • Carbohydrates: 30g
  • Protein: 7g

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