Fall Harvest Sweet Potato & Burrata Salad with Apple Cider Vinaigrette

As the crisp autumn air sets in, there’s nothing quite like a hearty, vibrant salad that captures the flavors of the season. This Fall Harvest Sweet Potato & Burrata Salad with Apple Cider Vinaigrette is a beautiful combination of roasted sweet potatoes, creamy burrata, crisp apples, crunchy nuts, and a tangy, slightly sweet apple cider vinaigrette. It’s the perfect balance of textures and flavors that bring the essence of fall right to your plate.

This salad is more than just a side dish—it can be served as a light lunch, an elegant appetizer, or even the centerpiece of a holiday gathering. With nutrient-rich ingredients and a homemade vinaigrette that adds just the right touch of brightness, this recipe is both wholesome and indulgent.

Ingredients Needed

For the Salad:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed greens (arugula, baby spinach, or kale)
• 1 large apple, thinly sliced (Honeycrisp or Fuji recommended)
• 8 oz burrata cheese
• 1/3 cup pomegranate seeds
• 1/3 cup toasted pecans or walnuts
• 1/4 cup dried cranberries
• 1/4 small red onion, thinly sliced

For the Apple Cider Vinaigrette:

• 1/4 cup apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp maple syrup or honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp cinnamon (optional for extra warmth)

Step-by-Step Instructions

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and black pepper on a baking sheet. Spread them out in an even layer and roast for 20-25 minutes, flipping halfway through, until golden and tender. Let cool slightly.

Step 2: Prepare the Vinaigrette

In a small bowl or jar, whisk together apple cider vinegar, olive oil, maple syrup (or honey), Dijon mustard, salt, black pepper, and cinnamon. Shake or whisk well until fully emulsified. Set aside.

Step 3: Assemble the Salad

In a large serving bowl, arrange the mixed greens. Layer on the roasted sweet potatoes, sliced apples, pomegranate seeds, toasted nuts, dried cranberries, and red onion slices. Gently tear the burrata into pieces and place on top of the salad.

Step 4: Dress and Serve

Drizzle the apple cider vinaigrette over the salad just before serving. Toss lightly if desired, or serve with the dressing on the side. Enjoy immediately!

Why This Recipe Works

This salad is the perfect blend of sweet, savory, and tangy flavors. The creamy burrata balances the caramelized sweetness of the roasted sweet potatoes, while the apples and pomegranate seeds add a fresh, crisp contrast. The homemade vinaigrette ties it all together with a touch of acidity and natural sweetness.

Variations & Customizations

• Protein Boost: Add grilled chicken or roasted chickpeas for a heartier meal.
• Dairy-Free Option: Replace burrata with avocado or a dairy-free cheese alternative.
• Nut-Free Adaptation: Omit nuts or replace them with sunflower seeds for crunch.
• Extra Hearty: Add cooked quinoa or farro for added texture and nutrients.

COOKING Note

For extra flavor, roast the nuts for a few minutes in a dry skillet over medium heat until fragrant. This enhances their crunch and nuttiness.

Serving Suggestions

This salad pairs beautifully with roasted chicken, a warm bowl of butternut squash soup, or a slice of crusty bread. Serve it as a side at Thanksgiving or enjoy it as a light but satisfying meal on its own.

Helpful Tips

1. Use Fresh Burrata: Burrata is best enjoyed fresh, so buy it close to when you plan to serve the salad.
2. Don’t Overdress: Add dressing just before serving to keep greens crisp.
3. Slice Apples Last: To prevent browning, slice apples right before assembling the salad.
4. Adjust Sweetness: If you prefer a less sweet vinaigrette, reduce the maple syrup or honey slightly.

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Nutritional Information (Per Serving)

• Serving: 1 plate
• Calories: 380
• Protein: 10g
• Sodium: 320mg
• Fat: 22g
• Carbohydrates: 42g
• Fiber: 6g

Common Mistakes to Avoid

1. Overcooking Sweet Potatoes: Roast until just tender and caramelized, not mushy.
2. Using Too Much Dressing: A light drizzle enhances the flavors without making the salad soggy.
3. Not Toasting the Nuts: This step adds a richer, deeper flavor to the salad.
4. Skipping the Burrata Prep: Gently tearing burrata rather than slicing ensures the best texture and creamy bites.

Conclusion

This Fall Harvest Sweet Potato & Burrata Salad with Apple Cider Vinaigrette is a delicious way to celebrate the season’s best ingredients. Whether you serve it as a holiday side dish, a light lunch, or a standout starter, this salad is packed with autumnal flavors that will delight your taste buds. Try it today and savor the perfect blend of sweet, savory, and creamy textures!

Frequently Asked Questions (FAQs)

Q: Can I make this salad ahead of time?

A: Yes! Roast the sweet potatoes and prepare the vinaigrette in advance. Assemble the salad just before serving.

Q: How do I store leftovers?

A: Store undressed salad in an airtight container in the fridge for up to 2 days. Keep dressing separate.

Q: Can I use a different cheese?

A: Absolutely! Goat cheese or feta are great alternatives to burrata.

Q: Is this salad gluten-free?

A: Yes, all ingredients are naturally gluten-free. Just double-check store-bought dressings or add-ins.

Print