Description
A vibrant fall salad featuring smoky grilled sweet potatoes, creamy burrata, jewel-like pomegranate arils, and a nutty pumpkin seed pesto. Perfect as a side or a light main course.
Ingredients
Scale
- For the Sweet Potatoes:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Pumpkin Seed Pesto:
- 1/2 cup raw pumpkin seeds
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley
- 1 clove garlic
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- For the Salad:
- 8 ounces burrata cheese, at room temperature
- 1/2 cup pomegranate arils
- 2 cups mixed greens or arugula
- Extra pumpkin seeds for garnish
Instructions
- 1. Preheat a grill or grill pan to medium-high heat.
- 2. Toss sweet potato slices with olive oil, smoked paprika, salt, and pepper.
- 3. Grill sweet potatoes for 5-6 minutes per side until tender and charred. Set aside.
- 4. Make the pesto: In a dry skillet, toast pumpkin seeds over medium heat until fragrant, about 2-3 minutes. Let cool.
- 5. In a food processor, combine toasted pumpkin seeds, basil, parsley, garlic, Parmesan (if using), olive oil, lemon juice, salt, and pepper. Pulse until smooth, adding more oil if needed.
- 6. Assemble the salad: Spread a layer of mixed greens on a platter. Arrange grilled sweet potato slices over the greens.
- 7. Tear burrata into pieces and place over the sweet potatoes. Spoon dollops of pesto over the salad.
- 8. Sprinkle with pomegranate arils and extra pumpkin seeds. Serve immediately.
Notes
To make this salad vegan, omit the burrata and Parmesan, and use a vegan pesto or extra pumpkin seeds for creaminess. The pesto can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Salad
- Cuisine: American
Nutrition
- Calories: 480
- Sugar: 12g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 14g