Roasted Sweet Potato & Burrata Salad with Honey Roasted Pumpkin Seeds & Basil Pesto

If you’re looking for a show-stopping salad that combines sweet, creamy, and crunchy textures, this Roasted Sweet Potato & Burrata Salad with Honey Roasted Pumpkin Seeds & Basil Pesto is a must-try. The natural sweetness of caramelized sweet potatoes pairs beautifully with the luscious creaminess of burrata, while the honey-roasted pumpkin seeds add a delightful crunch. A drizzle of vibrant basil pesto brings it all together, making this dish perfect for a light lunch, a side dish, or an elegant addition to any gathering.

Ingredients Needed

For the Roasted Sweet Potatoes:

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika

For the Honey Roasted Pumpkin Seeds:

• 1/3 cup pumpkin seeds (pepitas)
• 1 teaspoon olive oil
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon (optional, for warmth)

For the Basil Pesto:

• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts or walnuts
• 1 clove garlic
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and black pepper to taste

For Assembly:

• 8 ounces burrata cheese
• 2 cups arugula or mixed greens
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon balsamic glaze (optional, for drizzling)
• Fresh basil leaves for garnish

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, black pepper, and smoked paprika. Spread them in a single layer on a parchment-lined baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

Step 2: Prepare the Honey Roasted Pumpkin Seeds

While the sweet potatoes are roasting, mix the pumpkin seeds with olive oil, honey, salt, and cinnamon in a small bowl. Spread them onto a separate baking sheet and roast at 350°F (175°C) for 8-10 minutes, stirring halfway through. Remove from the oven and let cool.

Step 3: Make the Basil Pesto

In a food processor, combine the basil leaves, Parmesan cheese, toasted pine nuts, and garlic. Pulse until finely chopped. Slowly drizzle in the olive oil while blending until smooth. Add lemon juice, salt, and black pepper to taste.

Step 4: Assemble the Salad

On a serving platter, arrange the arugula or mixed greens. Scatter the roasted sweet potatoes and cherry tomatoes over the greens. Tear the burrata into bite-sized pieces and place them throughout the salad.

Step 5: Drizzle & Garnish

Drizzle the salad with the basil pesto and balsamic glaze (if using). Sprinkle the honey roasted pumpkin seeds on top for crunch. Garnish with fresh basil leaves and serve immediately.

Why This Recipe Works

• Perfect Balance of Flavors: Sweet, creamy, nutty, and tangy elements create a harmonious dish.
• Rich in Nutrients: Packed with fiber, healthy fats, and protein.
• Versatile & Elegant: Ideal as a light meal, side dish, or impressive appetizer.
• Customizable: Easily adapted to dietary preferences and seasonal ingredients.

Variations & Customizations

Classic Version

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

Vegan Version

Substitute burrata with a plant-based cheese alternative or creamy avocado. Use nutritional yeast in place of Parmesan in the pesto.

Protein-Packed Version

Add grilled chicken, shrimp, or chickpeas for an extra protein boost.

Nut-Free Version

Swap pine nuts in the pesto for sunflower seeds or omit nuts altogether.

COOKING Note

For extra caramelization on the sweet potatoes, broil them for 2-3 minutes at the end of roasting. This will add a slight crispiness to the edges.

Serving Suggestions

This salad pairs beautifully with warm crusty bread, a glass of white wine, or alongside grilled proteins like salmon or steak. It’s a great option for brunch, lunch, or an elegant dinner side.

Helpful Tips

• Use room temperature burrata for the best creamy texture.
• Toast pumpkin seeds carefully to avoid burning—stir halfway through roasting.
• Adjust pesto consistency by adding more olive oil if needed.
• Layer ingredients strategically for a visually appealing presentation.

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 12g
• Sodium: 340mg
• Carbohydrates: 45g
• Fat: 22g
• Fiber: 7g

Common Mistakes to Avoid

• Overcrowding the sweet potatoes: Spread them out on the baking sheet to ensure even roasting.
• Not stirring the pumpkin seeds: Stir midway to prevent uneven toasting.
• Over-processing the pesto: Blend just until smooth to maintain texture.
• Skipping the seasoning: Adjust salt and lemon juice in the pesto for a well-balanced taste.

Conclusion

This Roasted Sweet Potato & Burrata Salad with Honey Roasted Pumpkin Seeds & Basil Pesto is a celebration of fresh ingredients and bold flavors. Whether you’re making it for a casual meal or a special occasion, this dish is sure to impress with its stunning presentation and delicious taste. Try it today and make it your own!

Frequently Asked Questions (FAQs)

Q: Can I make this salad ahead of time?

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

Q: What can I substitute for burrata?

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

Q: How do I store leftovers?

A: Store components separately in airtight containers in the fridge for up to 3 days. Assemble just before serving.

Q: Can I use store-bought pesto?

A: Absolutely! If short on time, a high-quality store-bought pesto can be used in place of homemade.

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