Ingredients

Scale

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

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.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

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