Description
A vibrant salad featuring grilled sweet potatoes, creamy burrata cheese, and a fresh pumpkin seed pesto, perfect for a light summer meal.
Ingredients
Scale
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 8 oz burrata cheese, torn into pieces
- 1 cup pumpkin seeds
- 2 cups fresh basil leaves
- 1 garlic clove
- 1/2 cup olive oil
- Salt and pepper to taste
- 2 tablespoons lemon juice
- Mixed greens for salad base
Instructions
- Preheat grill to medium-high heat.
- Toss sweet potato slices with olive oil, salt, and pepper; grill for 4-5 minutes per side until tender.
- In a food processor, blend pumpkin seeds, basil, garlic, lemon juice, and olive oil until smooth to make pesto.
- Arrange mixed greens on a platter, top with grilled sweet potatoes and burrata.
- Drizzle with pumpkin seed pesto and season with additional salt and pepper if needed.
- Serve immediately.
Notes
For a vegan version, substitute burrata with a plant-based alternative. Ensure sweet potatoes are not overcooked to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Salad
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 15g