Warm Sweet Potato & Burrata Salad with Cranberry-Pomegranate Glaze

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This Warm Sweet Potato & Burrata Salad is a perfect blend of sweet, savory, and creamy textures. Roasted sweet potatoes, rich burrata cheese, and tangy cranberry-pomegranate glaze create a beautifully balanced dish that works as a side or a light meal. With vibrant colors and fresh flavors, it’s ideal for fall, winter, or holiday gatherings!

Ingredients

For the Salad:

  • 2 medium sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 4 cups mixed salad greens
  • 1 cup burrata cheese, torn into pieces
  • ¼ cup pomegranate seeds (for garnish)
  • Fresh herbs (such as mint or parsley, for garnish)

For the Cranberry-Pomegranate Glaze:

  • ½ cup fresh cranberries (or frozen, thawed)
  • ½ cup pomegranate juice
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar

Preparation

Step 1: Roast the Sweet Potatoes

  1. Preheat the Oven: Set your oven to 400°F (200°C).
  2. Prepare the Sweet Potatoes: In a large bowl, toss cubed sweet potatoes with olive oil, salt, and pepper.
  3. Roast: Spread the sweet potatoes on a lined baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.

Step 2: Make the Cranberry-Pomegranate Glaze

  1. Combine Ingredients: In a small saucepan, mix together cranberries, pomegranate juice, honey, and balsamic vinegar.
  2. Simmer & Thicken: Cook over medium heat, stirring occasionally, until cranberries burst and the mixture thickens slightly (about 10-15 minutes).
  3. Cool: Remove from heat and let the glaze cool slightly before drizzling.

Step 3: Assemble the Salad

  1. Prepare the Base: Arrange mixed greens in a large serving bowl or platter.
  2. Add Roasted Sweet Potatoes: Layer the warm sweet potatoes on top of the greens.
  3. Add Burrata: Tear the burrata cheese into pieces and distribute evenly.
  4. Drizzle with Glaze: Pour the cranberry-pomegranate glaze over the salad for a tangy-sweet finish.
  5. Garnish & Serve: Sprinkle with pomegranate seeds and fresh herbs for an elegant touch.

Cooking Notes

  • For a Nutty Crunch: Add toasted pecans or walnuts for extra texture.
  • Want More Protein? Top with grilled chicken or chickpeas for a heartier meal.
  • Dairy-Free Option: Swap burrata for avocado or cashew cheese for a vegan-friendly version.

Serving Suggestions

  • Pair with a Warm Grain: Serve alongside quinoa or farro for a more filling dish.
  • Serve with a Crusty Bread: Enjoy with warm sourdough or garlic bread to soak up the glaze.
  • Make it a Holiday Side: This salad is perfect for Thanksgiving, Christmas, or holiday feasts!

Tips

  1. Use Fresh Burrata: The creaminess of burrata contrasts beautifully with the warm potatoes.
  2. Roast the Sweet Potatoes Until Caramelized: This enhances their natural sweetness.
  3. Adjust the Glaze: Add more honey for sweetness or balsamic for tanginess based on preference.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Nutritional Information (Per Serving, Approximate)

  • Calories: 320
  • Protein: 9g
  • Fat: 15g
  • Carbohydrates: 40g
  • Fiber: 6g

Conclusion

This Warm Sweet Potato & Burrata Salad with Cranberry-Pomegranate Glaze is a breathtakingly delicious dish that’s both refreshing and indulgent. With tender roasted sweet potatoes, creamy burrata, and a tangy-sweet glaze, it’s a perfect balance of textures and flavors.

Try this vibrant, elegant salad today—it’s guaranteed to impress! 🥗🍠🍇✨

Print
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Warm Sweet Potato & Burrata Salad with Cranberry-Pomegranate Glaze

  • Author: Imili Johnson
  • Total Time: 45 minutes
Print Recipe

Ingredients

Scale

For the Salad:

  • 2 medium sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 4 cups mixed salad greens
  • 1 cup burrata cheese, torn into pieces
  • ¼ cup pomegranate seeds (for garnish)
  • Fresh herbs (such as mint or parsley, for garnish)

For the Cranberry-Pomegranate Glaze:

  • ½ cup fresh cranberries (or frozen, thawed)
  • ½ cup pomegranate juice
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar

Instructions

Step 1: Roast the Sweet Potatoes

  1. Preheat the Oven: Set your oven to 400°F (200°C).
  2. Prepare the Sweet Potatoes: In a large bowl, toss cubed sweet potatoes with olive oil, salt, and pepper.
  3. Roast: Spread the sweet potatoes on a lined baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.

Step 2: Make the Cranberry-Pomegranate Glaze

  1. Combine Ingredients: In a small saucepan, mix together cranberries, pomegranate juice, honey, and balsamic vinegar.
  2. Simmer & Thicken: Cook over medium heat, stirring occasionally, until cranberries burst and the mixture thickens slightly (about 10-15 minutes).
  3. Cool: Remove from heat and let the glaze cool slightly before drizzling.

Step 3: Assemble the Salad

  1. Prepare the Base: Arrange mixed greens in a large serving bowl or platter.
  2. Add Roasted Sweet Potatoes: Layer the warm sweet potatoes on top of the greens.
  3. Add Burrata: Tear the burrata cheese into pieces and distribute evenly.
  4. Drizzle with Glaze: Pour the cranberry-pomegranate glaze over the salad for a tangy-sweet finish.
  5. Garnish & Serve: Sprinkle with pomegranate seeds and fresh herbs for an elegant touch.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Serving Size: 4
  • Calories: 320
  • Fat: 15g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Protein: 9g

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