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

There’s something magical about the way grilling enhances the natural sweetness of vegetables, and sweet potatoes are no exception. This recipe, a delightful balance of smoky, creamy, and tangy flavors, brings together the warmth of grilled sweet potatoes, the luscious creaminess of burrata, and the bright bursts of pomegranate arils. Add to that a nutty, herby pumpkin seed pesto, and you have a dish that feels both indulgent and nourishing.

This salad is perfect for family gatherings, cozy autumn dinners, or even as a fresh, flavorful addition to your holiday spread. The ingredients come together in a way that feels timeless yet modern—reminiscent of recipes passed down through generations but infused with vibrant new elements. If you grew up with roasted sweet potatoes at the dinner table, this grilled version will take you right back to those comforting flavors, with a sophisticated twist.

Not only is this dish a feast for the taste buds, but it also offers incredible health benefits. Sweet potatoes are rich in fiber and antioxidants, burrata provides a creamy dose of protein and calcium, and pomegranate seeds deliver an immune-boosting punch. Paired with a homemade pumpkin seed pesto packed with healthy fats and vitamins, this salad is as nutritious as it is delicious.

Ingredients Needed

For the Grilled Sweet Potatoes:

• 2 large sweet potatoes, sliced into ½-inch rounds
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika

For the Pumpkin Seed Pesto:

• ½ cup pumpkin seeds (pepitas), toasted
• 1 cup fresh basil leaves
• ½ cup fresh parsley leaves
• 2 tablespoons lemon juice
• ¼ cup grated Parmesan cheese
• 1 garlic clove
• ⅓ cup extra-virgin olive oil
• Salt and black pepper, to taste

For the Salad:

• 8 ounces burrata cheese
• ½ cup pomegranate arils
• ¼ cup toasted pumpkin seeds
• 2 tablespoons balsamic glaze
• Fresh basil leaves, for garnish

Step-by-Step Instructions

Step 1: Grill the Sweet Potatoes

Preheat your grill to medium-high heat (around 375–400°F). Toss the sweet potato slices with olive oil, salt, black pepper, and smoked paprika. Arrange them in a single layer on the grill and cook for about 4–5 minutes per side, until they develop nice grill marks and a tender interior. Remove from the grill and set aside.

Step 2: Make the Pumpkin Seed Pesto

In a food processor, combine toasted pumpkin seeds, basil, parsley, lemon juice, Parmesan, and garlic. Pulse until finely chopped. With the processor running, drizzle in the olive oil until a thick but spreadable consistency forms. Season with salt and black pepper to taste.

Step 3: Assemble the Salad

Arrange the grilled sweet potato slices on a serving platter. Tear the burrata into smaller pieces and scatter them over the sweet potatoes. Spoon the pumpkin seed pesto generously over the salad.

Step 4: Add Final Touches

Sprinkle the pomegranate arils and toasted pumpkin seeds over the salad. Drizzle with balsamic glaze for a touch of acidity and sweetness. Garnish with fresh basil leaves for an aromatic finish.

Why This Recipe Works

This dish hits every note—sweet, smoky, creamy, tangy, and nutty—all in one bite. The grilled sweet potatoes develop a caramelized exterior while remaining tender inside. The burrata melts ever so slightly when it meets the warm sweet potatoes, creating a luxurious texture. The pumpkin seed pesto introduces a rich earthiness, while the pomegranate arils add bursts of tartness that keep every bite exciting.

Additionally, this recipe is naturally gluten-free and can be easily adjusted for various dietary preferences. It’s a fantastic way to elevate a simple vegetable into an elegant, restaurant-quality dish.

Variations & Customizations

Classic Version

Follow the recipe as is for a perfect balance of flavors.

Low-Calorie Option

• Use part-skim mozzarella instead of burrata.
• Reduce the amount of pesto and use more fresh herbs for a lighter touch.

Vegan Alternative

• Swap burrata for a creamy plant-based cheese or cashew-based ricotta.
• Omit Parmesan from the pesto or use nutritional yeast for a cheesy flavor.

Family-Friendly Twist

• Add grilled chicken or shrimp for extra protein.
• Serve with toasted bread or pita chips for a heartier meal.

Cooking Note

Traditionally, sweet potatoes have been roasted or baked, but grilling them takes their natural sweetness to another level while adding a smoky depth. A cast-iron grill pan works great if you don’t have an outdoor grill. Letting the burrata sit at room temperature before serving allows it to become extra creamy, ensuring the best texture when paired with warm sweet potatoes.

Serving Suggestions

This salad pairs beautifully with a simple roasted chicken or grilled steak. It also makes an elegant side dish for holiday meals, offering a refreshing contrast to rich Thanksgiving or Christmas spreads. If serving at a dinner party, present it on a rustic wooden board for a stunning display.

Helpful Tips

1. Slice the sweet potatoes evenly to ensure they cook at the same rate.
2. Toast the pumpkin seeds to deepen their nutty flavor.
3. Let the grilled sweet potatoes rest for a few minutes before assembling to avoid wilting the burrata too quickly.
4. Use high-quality burrata for the creamiest, most indulgent texture.

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Nutritional Information (Per Serving)

• Calories: 340
• Protein: 10g
• Fat: 22g
• Carbohydrates: 28g
• Fiber: 5g
• Sugar: 7g
• Sodium: 320mg

Common Mistakes to Avoid

1. Overcooking the sweet potatoes – They should be tender but not mushy.
2. Not seasoning properly – A little extra salt enhances all the flavors.
3. Using unripe pomegranates – The seeds should be juicy and vibrant.
4. Skipping the toasting step for pumpkin seeds – This brings out their natural oils and flavor.

Conclusion

This grilled sweet potato and burrata salad is a true celebration of flavors and textures. Whether you’re looking for a stunning side dish or a light yet satisfying main course, this recipe delivers. It’s easy to make, packed with nutrients, and absolutely delicious. Try it for your next dinner gathering and watch as everyone falls in love with this delightful combination!

Frequently Asked Questions (FAQs)

Q: Can I make this dish ahead of time?

A: Yes! Grill the sweet potatoes and prepare the pesto in advance. Assemble just before serving for the best texture.

Q: What can I use as a substitute for burrata?

A: Fresh mozzarella, ricotta, or goat cheese work well as alternatives.

Q: How do I store leftovers?

A: Store in an airtight container in the refrigerator for up to 2 days. Enjoy cold or bring to room temperature before serving.

Q: Can I make this recipe gluten-free?

A: It already is! Just ensure all packaged ingredients, like Parmesan cheese, are certified gluten-free.

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