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)
- â…“ cup roasted pepitas
- 1 small garlic clove
- ¼ cup fresh parsley
- 1 tablespoon fresh lemon juice
- â…“ cup olive oil
- Salt and pepper to taste
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.
Notes
- For added flavor, drizzle with balsamic glaze before serving.
- You can use mozzarella or goat cheese instead of burrata.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling, No-Cook
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 360
- Sugar: 8g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg
