This delicious Warm Sweet Potato and Burrata Salad with Pumpkin Seeds and Honey Dijon Dressing combines roasted sweet potatoes, creamy burrata cheese, crunchy pumpkin seeds, and a sweet yet tangy dressing for a delightful balance of flavors. Perfect for cozy fall meals or as a holiday side, this salad is hearty, vibrant, and packed with nutrition. The freshness of parsley and zesty lemon rind topping adds a bright finish to this savory-sweet dish. This recipe is simple to prepare, yet sophisticated enough to impress at any gathering!
Ingredients:
For the Salad:
- 2 large sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 ball of burrata cheese, torn into pieces
- 2 tbsp pumpkin seeds (pepitas), toasted
- 1/4 cup fresh parsley, chopped
- Zest of 1 lemon
For the Honey Dijon Dressing:
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Preparation:
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). In a mixing bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper until evenly coated.
Step 2: Roast the Sweet Potatoes
Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the sweet potatoes are tender and lightly caramelized, stirring halfway through for even roasting.
Step 3: Make the Dressing
While the sweet potatoes are roasting, prepare the honey Dijon dressing. In a small bowl, whisk together 2 tablespoons of olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and emulsified.
Step 4: Assemble the Salad
Once the sweet potatoes are done, let them cool slightly. Place them in a serving bowl and drizzle with half of the honey Dijon dressing. Gently toss to coat.
Step 5: Add Burrata and Pumpkin Seeds
Arrange the torn burrata pieces over the warm sweet potatoes. Sprinkle with toasted pumpkin seeds for added crunch.
Step 6: Top with Fresh Herbs and Lemon Zest
Sprinkle fresh parsley and lemon zest on top for a fresh and zesty finish.
Step 7: Serve with Remaining Dressing
Serve the salad warm, drizzled with the remaining honey Dijon dressing for an extra layer of flavor.
Cooking Notes:
- Roasting Tips: To achieve perfectly caramelized sweet potatoes, make sure they are in a single layer on the baking sheet, as overcrowding will lead to steaming instead of roasting.
- Alternative Cheeses: If you can’t find burrata, fresh mozzarella or creamy goat cheese makes a good substitute.
- Pumpkin Seeds: Toasting the pumpkin seeds brings out a deeper flavor. You can do this by tossing them in a dry skillet over medium heat for 3-4 minutes, stirring frequently.
Serving Suggestions:
This warm salad can be enjoyed as a standalone meal or served as a hearty side dish with roasted meats, grilled chicken, or a seasonal soup. It’s also great as part of a holiday spread, adding a pop of color and flavor to any table!
Tips:
- Make Ahead: The dressing and roasted sweet potatoes can be made ahead of time and stored separately. Just warm the sweet potatoes before serving and assemble with fresh toppings and burrata.
- Add Greens: For added color and nutrition, serve the salad on a bed of arugula or spinach.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to enjoy warm.
Prep Time:
10 minutes
Cooking Time:
30 minutes
Total Time:
40 minutes
Nutritional Information (Per Serving):
- Calories: 320 kcal
- Protein: 8g
- Sodium: 200mg
Conclusion:
This Warm Sweet Potato and Burrata Salad with Pumpkin Seeds and Honey Dijon Dressing is a flavorful and nutritious dish that brings together the best of fall ingredients. The creaminess of burrata, the natural sweetness of roasted sweet potatoes, and the crunch of toasted pumpkin seeds all complement the tangy honey Dijon dressing beautifully. This easy-to-make salad is versatile and perfect for family dinners, holiday gatherings, or even a light lunch. Try this recipe to add a warm, flavorful touch to your meal!
PrintWarm Sweet Potato and Burrata Salad with Pumpkin Seeds and Honey Dijon Dressing
- Total Time: 40 minutes
Ingredients
For the Salad:
- 2 large sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 ball of burrata cheese, torn into pieces
- 2 tbsp pumpkin seeds (pepitas), toasted
- 1/4 cup fresh parsley, chopped
- Zest of 1 lemon
For the Honey Dijon Dressing:
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). In a mixing bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper until evenly coated.
Step 2: Roast the Sweet Potatoes
Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the sweet potatoes are tender and lightly caramelized, stirring halfway through for even roasting.
Step 3: Make the Dressing
While the sweet potatoes are roasting, prepare the honey Dijon dressing. In a small bowl, whisk together 2 tablespoons of olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and emulsified.
Step 4: Assemble the Salad
Once the sweet potatoes are done, let them cool slightly. Place them in a serving bowl and drizzle with half of the honey Dijon dressing. Gently toss to coat.
Step 5: Add Burrata and Pumpkin Seeds
Arrange the torn burrata pieces over the warm sweet potatoes. Sprinkle with toasted pumpkin seeds for added crunch.
Step 6: Top with Fresh Herbs and Lemon Zest
Sprinkle fresh parsley and lemon zest on top for a fresh and zesty finish.
Step 7: Serve with Remaining Dressing
Serve the salad warm, drizzled with the remaining honey Dijon dressing for an extra layer of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Sodium: 200mg
- Protein: 8g