Few things are as joyfully vibrant on the table as Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto. This dish brings together the natural sweetness of grilled sweet potatoes, the creamy decadence of burrata, and a punchy cranberry pepita pesto that’s both tart and nutty. Each bite is a celebration of contrasting flavors and textures, layered over crisp greens for a salad that feels as nourishing as it is striking. Whether you’re looking to impress at a dinner party or elevate your weeknight meal, this is that irresistible recipe you’ll come back to season after season.

Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto Recipe - Recipe Image

Ingredients You’ll Need

The magic of this salad lives in its simple, quality ingredients, each hand-picked to add a unique pop of flavor or burst of color. Don’t skip over any — together, they create an unforgettable medley of tastes and textures in every forkful!

Sweet potatoes: Choose large, firm sweet potatoes; their sweetness intensifies on the grill, creating the perfect juicy base.
Olive oil: Essential for grilling and adding luxurious richness to both the sweet potatoes and the pesto.
Salt and black pepper: Season the sweet potatoes and the salad for well-rounded flavor and a subtle kick.
Burrata cheese: With its delicate outer shell and creamy center, burrata melts right into the warm potatoes beautifully.
Mixed greens or arugula: Provides a peppery, fresh foundation that balances the richer elements of the dish.
Dried cranberries: A chewy burst of tart sweetness that echoes the pesto and ties it all together.
Roasted pepitas (pumpkin seeds): These add satisfying crunch and a toasty nuttiness.
Fresh cranberries or dried cranberries (rehydrated): The heart of the pesto, bringing vibrant color and tangy flavor.
Garlic clove: Just a small one wakes up all the flavors in the pesto.
Fresh parsley: Adds a grassy brightness that balances the sweet and tangy notes.
Fresh lemon juice: Gives the pesto its lively zing and helps all the other flavors shine.
More olive oil (for the pesto): Smooths out the pesto and makes it perfectly drizzlable.
Extra salt and pepper for the pesto: Brings every element of your sauce together.

How to Make Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto

Step 1: Grill the Sweet Potatoes

Start by preheating your grill or grill pan to medium heat. Toss the sweet potato rounds with olive oil, salt, and black pepper until every slice is well coated. Arrange the slices directly onto the grill, cooking for 3 to 4 minutes per side, just until they’re deliciously tender and infused with a bit of smoky char. Let them cool slightly before you build your salad — this keeps your greens crisp and burrata creamy.

Step 2: Make the Cranberry Pepita Pesto

In a food processor, combine cranberries (fresh or rehydrated), roasted pepitas, a small garlic clove, fresh parsley, lemon juice, and a generous pour of olive oil. Pulse everything until the pesto is mostly smooth, stopping to scrape down the sides as needed. Taste and add salt and pepper to bring all those zingy, nutty, and fresh flavors together.

Step 3: Assemble the Salad

To assemble your Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto, create a lush bed of mixed greens or arugula on your platter. Arrange the grilled sweet potato slices over the greens in rustic rows or circles. Tear the burrata into pieces and nestle them gently among the potatoes. Drizzle that gorgeous cranberry pepita pesto generously over everything, then sprinkle with extra dried cranberries and roasted pepitas for vibrancy and crunch.

Step 4: Add Final Touches

For an extra flavor boost, consider a light drizzle of balsamic glaze right before serving. It ties together all the sweet, creamy, and tangy notes in the salad, making those colors and flavors pop even more. Now, you’re ready to enjoy a plateful of late-summer sunshine, any time of year!

How to Serve Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto

Garnishes

This salad is already bursting with color, but a final flourish makes it irresistible. A sprinkle of extra chopped fresh parsley or a few microgreens adds a lively contrast. If you love a tiny burst of flavor, an extra grind of black pepper or a pinch of flaky sea salt over the top is divine. Those finishing details make each forkful sing!

Side Dishes

Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto gets along beautifully with many sides. Think: crusty bread to swipe up those creamy drizzles, a simple soup, or a light vegetable platter. For a heartier meal, pair it with grilled chicken or a roast for a fabulous dinner-party spread. Its versatile flavor profile shines as both a main or a show-stealing side.

Creative Ways to Present

Layer the salad in a wide, shallow bowl for an eye-catching, family-style presentation, or plate individual servings for brunch or a more elegant dinner. Try stacking the sweet potato rounds or rolling the burrata into smaller balls for an appetizer board. When entertaining, serve the pesto in a little bowl on the side so guests can drizzle at will — it brings an interactive, festive feel!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto (lucky you!), store the components separately in airtight containers. Keep the pesto, greens, and grilled sweet potatoes apart so nothing gets soggy. The burrata is best stored unbroken in its brine for maximum freshness.

Freezing

While the pesto freezes wonderfully for up to a month (just thaw and stir well before using), it’s best to enjoy the grilled sweet potatoes and burrata fresh. Freezing the assembled salad changes texture and flavor, but keeping extra pesto on hand in the freezer is a great way to liven up sandwiches, roasted veggies, or pasta!

Reheating

To revive your sweet potato slices, gently reheat them in a skillet or low oven until just warm. The pesto can be brought to room temperature or briefly warmed; avoid heating the burrata, as the cheese may lose its signature texture. Reassemble the salad just before eating for best results.

FAQs

Can I make Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto ahead of time?

Absolutely! You can grill the sweet potatoes and make the pesto a day in advance. Store everything separately and assemble just before serving to keep each component at its best.

What if I can’t find burrata?

Fresh mozzarella or even creamy goat cheese are lovely substitutes. They won’t have quite the same rich, runny center as burrata, but they’ll still give your salad plenty of creamy, decadent charm.

Is the cranberry pepita pesto very tart?

It has a pleasantly bright, tangy kick from the cranberries and lemon juice, balanced out by the toasted pepitas and olive oil. If you prefer it milder, just use dried cranberries for extra sweetness, or add a touch more olive oil.

Can I make this salad vegan?

Definitely! Substitute the burrata for a rich vegan cheese or thick cashew cream, and ensure there’s no honey or dairy in your pesto. The rest of the recipe is naturally plant-based — and still delicious.

How long will the cranberry pepita pesto keep?

Stored in a sealed container, the pesto will last up to a week in the fridge. It’s so good, you’ll want to spread it on everything from sandwiches to roasted veggies before it’s gone.

Final Thoughts

There’s so much to love about Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto — it’s that rare combination of hearty, bright, and utterly sophisticated. If you’re seeking a centerpiece that wows for dinner or brunch, give this recipe a try. Gather your favorite people, set out big plates, and watch the colors and flavors spark joy at your table!

Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 27 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

Print Recipe

Description

Indulge in the delightful combination of grilled sweet potatoes, creamy burrata cheese, and a tangy cranberry pepita pesto in this vibrant salad.

Ingredients

Scale

For the salad:

2 large sweet potatoes (peeled and sliced into ½-inch rounds)
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
2 balls burrata cheese
4 cups mixed greens or arugula
¼ cup dried cranberries
¼ cup roasted pepitas (pumpkin seeds)

For the cranberry pepita pesto:

½ cup fresh cranberries or ¼ cup dried cranberries (rehydrated in warm water)
⅓ cup roasted pepitas
1 small garlic clove
¼ cup fresh parsley
1 tablespoon fresh lemon juice
⅓ cup olive oil
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat the grill: Preheat a grill or grill pan to medium heat.
Grill the sweet potatoes: Toss sweet potato rounds with olive oil, salt, and pepper. Grill for 3–4 minutes per side until tender and lightly charred. Set aside to cool.
Make the pesto: In a food processor, blend cranberries, pepitas, garlic, parsley, lemon juice, and olive oil until smooth. Season with salt and pepper.
Assemble the salad: Arrange sweet potato slices over mixed greens. Tear burrata over the salad, drizzle with pesto, and sprinkle with cranberries and pepitas. Serve.