Introduction
Sweet Potato and Arugula Salad with Burrata and Apple Cider Vinaigrette is a vibrant, nutrient-packed dish perfect for any occasion. It combines the earthy sweetness of roasted sweet potatoes, the peppery bite of fresh arugula, and the creamy decadence of burrata cheese. The toasted walnuts and dried cranberries provide a delightful crunch and sweetness, while a tangy apple cider vinaigrette ties the whole dish together. Whether you’re hosting a dinner party or preparing a healthy lunch, this salad is sure to impress.
Ingredients
For the Salad:
- 2 medium sweet potatoes: peeled and diced
- 2 tablespoons olive oil: for roasting sweet potatoes
- Salt and pepper: to taste
- 4 cups fresh arugula: washed and dried
- 8 oz burrata cheese: torn into pieces
- 1/2 cup walnuts: toasted
- 1/2 cup dried cranberries: for a touch of sweetness
- 1/4 cup crumbled feta cheese (optional): for extra tangy flavor
For the Apple Cider Vinaigrette:
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 tablespoon honey: for sweetness
- 1 teaspoon Dijon mustard: for a slight tang
- Salt and pepper: to taste
Preparation
Step 1: Roast the Sweet Potatoes
- Preheat the Oven: Set your oven to 425°F (220°C).
- Prepare Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, salt, and pepper until evenly coated.
- Roast: Spread the sweet potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, flipping them halfway through, until they are tender and lightly caramelized.
Step 2: Make the Vinaigrette
- Combine Ingredients: In a small bowl or jar, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Mix until smooth and emulsified.
Step 3: Assemble the Salad
- Combine Greens: Place the fresh arugula in a large salad bowl.
- Add Sweet Potatoes: Allow the roasted sweet potatoes to cool slightly, then add them to the salad.
- Top with Cheese: Tear the burrata into bite-sized pieces and distribute them across the salad.
- Add Nuts and Cranberries: Sprinkle toasted walnuts and dried cranberries over the salad. If desired, include crumbled feta for additional tang.
Step 4: Dress and Serve
- Drizzle Vinaigrette: Just before serving, pour the apple cider vinaigrette over the salad and gently toss to combine.
- Serve: Plate the salad and enjoy this fresh, flavorful dish immediately!
Cooking Notes
- Roasting Tips: For even roasting, cut sweet potatoes into similar-sized cubes and ensure they’re spread in a single layer.
- Cheese Substitutions: If burrata isn’t available, fresh mozzarella or goat cheese works as a great alternative.
- Nut Options: Swap walnuts with pecans or almonds for a different crunch.
Serving Suggestions
- Pair with a crusty baguette or garlic bread for a complete meal.
- Serve alongside grilled chicken, salmon, or a plant-based protein for added substance.
- For a seasonal touch, add sliced pears or pomegranate seeds.
Tips
- Make Ahead: Roast the sweet potatoes and prepare the vinaigrette in advance to save time. Store separately until ready to assemble.
- Warm Burrata: For a creamier texture, let the burrata sit at room temperature for 15 minutes before adding to the salad.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent sogginess.
Prep Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Nutritional Information (Per Serving):
- Calories: 310
- Protein: 8g
- Sodium: 320mg
Conclusion
Sweet Potato and Arugula Salad with Burrata and Apple Cider Vinaigrette is the ultimate blend of healthy ingredients and indulgent flavors. It’s a feast for both the eyes and the palate, offering layers of textures and tastes. Perfect as a standalone dish or a complement to any meal, this salad is a must-try for anyone seeking wholesome and delicious cuisine.
Print
Sweet Potato and Arugula Salad with Burrata and Apple Cider Vinaigrette
- Total Time: 45 minutes
Ingredients
Scale
For the Salad:
- 2 medium sweet potatoes: peeled and diced
- 2 tablespoons olive oil: for roasting sweet potatoes
- Salt and pepper: to taste
- 4 cups fresh arugula: washed and dried
- 8 oz burrata cheese: torn into pieces
- 1/2 cup walnuts: toasted
- 1/2 cup dried cranberries: for a touch of sweetness
- 1/4 cup crumbled feta cheese (optional): for extra tangy flavor
For the Apple Cider Vinaigrette:
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 tablespoon honey: for sweetness
- 1 teaspoon Dijon mustard: for a slight tang
- Salt and pepper: to taste
Instructions
Step 1: Roast the Sweet Potatoes
- Preheat the Oven: Set your oven to 425°F (220°C).
- Prepare Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, salt, and pepper until evenly coated.
- Roast: Spread the sweet potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, flipping them halfway through, until they are tender and lightly caramelized.
Step 2: Make the Vinaigrette
- Combine Ingredients: In a small bowl or jar, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Mix until smooth and emulsified.
Step 3: Assemble the Salad
- Combine Greens: Place the fresh arugula in a large salad bowl.
- Add Sweet Potatoes: Allow the roasted sweet potatoes to cool slightly, then add them to the salad.
- Top with Cheese: Tear the burrata into bite-sized pieces and distribute them across the salad.
- Add Nuts and Cranberries: Sprinkle toasted walnuts and dried cranberries over the salad. If desired, include crumbled feta for additional tang.
Step 4: Dress and Serve
- Drizzle Vinaigrette: Just before serving, pour the apple cider vinaigrette over the salad and gently toss to combine.
- Serve: Plate the salad and enjoy this fresh, flavorful dish immediately!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 310
- Sodium: 320mg
- Protein: 8g