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Grilled Sweet Potato and Burrata Salad with Pomegranate and Pumpkin Seed Pesto

  • Author: Chef Sara

Description

ThisGrilled Sweet Potato and Burrata Saladis an absolute showstopper! Sweet, smokygrilled sweet potatoes, creamyburrata, juicypomegranate seeds, and a vibrantpumpkin seed pestocome together for a salad that’s anything but boring. Perfect for a light lunch, a fancy dinner side, or even a stunning holiday dish!

Ingredients

Scale
  • 2large sweet potatoes, peeled and cut into½-inch thick rounds
  • 1 tbspolive oil
  • 1 tspsmoked paprika
  • Salt and pepper, to taste
  • 2balls of burrata cheese
  • ½ cuppomegranate seeds
  • 2 cupsmixed greens(arugula, spinach, or kale work well)
  • ¼ cupfresh basil leaves, roughly chopped
  • 2 tbsptoasted pumpkin seeds
  • ½ cupraw pumpkin seeds (pepitas)
  • 1 cupfresh basil leaves
  • ¼ cupfresh parsley
  • 1garlic clove, minced
  • ¼ cupgrated Parmesan cheese
  • ⅓ cupolive oil
  • 1 tbsplemon juice
  • Salt and pepper, to taste

Instructions

  1. Preheat your grill tomedium-high heat.
  2. In a large bowl, toss the sweet potato rounds witholive oil, smoked paprika, salt, and pepperuntil evenly coated.
  3. Place the sweet potato slices on the grill and cook for4-5 minutes on each side, until tender with nice grill marks. Remove from the grill and let them cool slightly.
  4. In a dry skillet, toast the raw pumpkin seeds overmedium heatfor3-5 minutes, stirring frequently until they are lightly browned and fragrant. Let them cool.
  5. In a food processor, combine thetoasted pumpkin seeds, basil leaves, parsley, minced garlic, and Parmesan cheese.
  6. Pulse the mixture until finely chopped. While the processor is running, slowly drizzle in theolive oil and lemon juiceuntil a thick pesto forms.
  7. Taste and season withsalt and pepperas needed.
  8. On a large serving platter, arrange a bed ofmixed greens.
  9. Scatter thegrilled sweet potato roundsevenly over the greens.
  10. Gently tear theburrata ballsinto halves or quarters and arrange them over the salad.
  11. Sprinkle thepomegranate seedsgenerously over the entire salad for a burst of color and freshness.
  12. Drizzle thepumpkin seed pestogenerously over the salad.
  13. Garnish with freshbasil leavesand a handful oftoasted pumpkin seedsfor added texture and crunch.

Notes

✅Grilling Sweet Potatoes:Enhances their natural sweetness while adding a slight smoky depth.✅Burrata Texture:Serve atroom temperaturefor maximum creaminess.✅Make-Ahead Pesto:Store in an airtight container in therefrigerator for up to a weekor freeze for longer storage.

Find it online: https://exorecipes.com/grilled-sweet-potato-and-burrata-salad-with-pomegr/