There’s something downright magical about the combination of sweet, smoky grilled sweet potatoes, creamy burrata, and a bright, herby cranberry pepita pesto. It’s the kind of dish that feels effortlessly fancy—like something you’d order at a trendy café—but trust me, you can whip it up at home with ease.
This salad is a beautiful balance of flavors and textures. The sweet potatoes develop a gorgeous caramelized char on the grill, while the burrata adds a rich, milky contrast. And the cranberry pepita pesto? A total game-changer! It’s slightly tangy, a little nutty, and the perfect finishing touch to tie everything together. Whether you’re making this as a light meal, a side dish, or a show-stopping addition to your holiday table, this recipe is one you’ll keep coming back to.
Why You’ll Love Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto
Versatile This salad works as a main dish, a side, or even a hearty appetizer. Serve it warm, room temperature, or chilled—it’s delicious in every way.
Budget-Friendly With simple, wholesome ingredients, you won’t need to break the bank to create something that looks and tastes gourmet.
Quick and Easy While it may look impressive, this dish comes together quickly, making it perfect for busy weeknights or last-minute entertaining.
Customizable Swap out the burrata for feta, add toasted nuts for extra crunch, or drizzle with a balsamic glaze for even more depth of flavor.
Crowd-Pleasing A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Sweet Potatoes The star of this dish! Grilling brings out their natural sweetness while adding a smoky, caramelized depth.
Burrata Luxuriously creamy with a delicate, milky flavor. Once you cut into it, the soft, rich center oozes out beautifully.
Olive Oil Helps the sweet potatoes achieve that gorgeous char and enhances the flavors of the pesto.
Cranberries A pop of tartness that adds brightness and balance to the dish.
Pepitas (Pumpkin Seeds) Provide a delightful crunch and nutty undertone that complements the creamy and sweet components.
Fresh Herbs Basil and parsley bring freshness and vibrancy to the pesto.
Garlic Adds a subtle, aromatic depth to the pesto, making it irresistible.
Lemon Juice A hint of acidity to brighten up the pesto and tie everything together.
Honey A touch of sweetness that enhances the natural flavors of the sweet potatoes and cranberries.
Salt & Pepper Essential for seasoning and bringing out the best in every ingredient.
Instructions
Preheat Your Grill Heat your grill to medium-high. You want it hot enough to give the sweet potatoes a nice char without burning them.
Prepare the Sweet Potatoes Slice the sweet potatoes into rounds or wedges. Toss them in olive oil, salt, and pepper, ensuring each piece is well-coated.
Grill the Sweet Potatoes Place them directly on the grill and cook for about 4–5 minutes per side, until they have beautiful grill marks and are tender inside.
Make the Cranberry Pepita Pesto In a food processor, blend the cranberries, pepitas, fresh herbs, garlic, lemon juice, honey, olive oil, salt, and pepper until smooth. Adjust seasoning to taste.
Assemble the Salad Arrange the grilled sweet potatoes on a serving platter. Tear the burrata over the top, letting the creamy interior spill over the sweet potatoes.
Drizzle with Pesto Spoon the cranberry pepita pesto generously over the salad. The flavors will meld together beautifully.
Serve and Enjoy Dig in while everything is fresh and vibrant. This dish is best enjoyed immediately, but leftovers hold up well too!
Notes
Servings: 4
Calories per serving: 320 (estimate)
Preparation Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
How to Serve Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Serve it alongside grilled chicken or fish for a more substantial meal.
- Pair with a crusty loaf of sourdough or toasted baguette to soak up all that creamy burrata and pesto goodness.
- Add a handful of arugula or baby spinach for extra greens and a peppery bite.
- Drizzle with a balsamic reduction for an added touch of sweetness and acidity.
Additional Tips
- Want extra crunch? Toast the pepitas before blending them into the pesto. It adds a deeper, nuttier flavor.
- Don’t have a grill? Roast the sweet potatoes in the oven at 425°F (220°C) for about 20 minutes, flipping halfway through.
- Love spice? Add a pinch of red pepper flakes to the pesto for a little heat.
- Meal prep friendly The pesto can be made in advance and stored in the fridge for up to 5 days.
- Substitutions Swap out burrata for mozzarella, ricotta, or goat cheese if that’s what you have on hand.
Faq’s
Can I make this ahead of time?
Yes! Grill the sweet potatoes and store them in an airtight container. The pesto can also be made ahead and refrigerated. Assemble everything just before serving.
Can I use dried cranberries instead of fresh?
Absolutely! Just soak them in warm water for about 10 minutes to soften before blending them into the pesto.
What if I don’t have a grill?
No problem! You can roast the sweet potatoes in the oven or cook them on a stovetop grill pan.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. The burrata may lose some creaminess, but it’ll still taste great.
Can I make this dairy-free?
Yes! Replace the burrata with a dairy-free cheese alternative or avocado slices for a creamy texture.
What other nuts or seeds can I use in the pesto?
You can swap pepitas for sunflower seeds, almonds, or walnuts for a slightly different flavor.
Is this recipe gluten-free?
Yes! Everything in this dish is naturally gluten-free. Just be sure to check labels on any store-bought ingredients.
Can I add protein to make it a full meal?
Definitely! Grilled chicken, shrimp, or even chickpeas would pair beautifully with this salad.
What’s the best way to reheat grilled sweet potatoes?
Pop them in a 350°F (175°C) oven for about 10 minutes, or heat them in a skillet over medium heat for a few minutes.
Can I use another cheese instead of burrata?
Yes! Mozzarella, feta, or even a dollop of ricotta would work as great substitutes.
Conclusion
This Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto is one of those dishes that feels fancy but is incredibly easy to make. It’s vibrant, packed with flavor, and perfect for any occasion. Whether you’re serving it up for a cozy dinner at home or bringing it to a gathering, it’s sure to impress. So go ahead—fire up that grill, break out the burrata, and get ready to enjoy every delicious bite!
Print
Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Fusion
- Diet: Vegetarian
Description
This vibrant and flavorful salad combines grilled sweet potatoes, creamy burrata, and a tangy cranberry pepita pesto, creating a perfect balance of smokiness, richness, and freshness. It’s a delicious side dish or light meal that’s both nutritious and satisfying.
Ingredients
For the Salad:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 2 balls burrata cheese
- 1 cup arugula or mixed greens
- 1/4 cup pomegranate seeds (optional)
- 1/4 cup toasted pepitas (pumpkin seeds)
For the Cranberry Pepita Pesto:
- 1/2 cup dried cranberries
- 1/3 cup toasted pepitas
- 1 small garlic clove
- 1/4 cup fresh parsley
- 1/4 cup fresh basil
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
Step 1: Grill the Sweet Potatoes
- Preheat a grill or grill pan to medium heat.
- Toss the sweet potato slices with olive oil, salt, pepper, and smoked paprika.
- Grill for 4-5 minutes per side until tender and lightly charred. Set aside.
Step 2: Make the Cranberry Pepita Pesto
- In a food processor, blend cranberries, pepitas, garlic, parsley, basil, lemon juice, salt, and Parmesan (if using).
- Slowly drizzle in olive oil while processing until the pesto reaches a smooth consistency.
Step 3: Assemble the Salad
- Arrange arugula or mixed greens on a serving platter.
- Layer the grilled sweet potatoes on top.
- Tear the burrata balls and place them over the salad.
- Drizzle with cranberry pepita pesto.
- Garnish with toasted pepitas and pomegranate seeds.
- Serve immediately and enjoy!
Notes
- For extra crunch, add toasted walnuts or almonds.
- Swap burrata for mozzarella or feta for a different flavor.
- This salad pairs well with grilled chicken or shrimp for a complete meal.
Nutrition
- Serving Size: 1 portion
- Calories: ~350 kcal
- Sugar: 12g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg