Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto
Grilled sweet potatoes bring smoky caramelized flavor to this elegant Mediterranean-inspired salad, paired with creamy burrata and a vibrant cranberry pepita pesto. The result is a stunning sweet-savory dish that works as a light main, holiday salad, or impressive appetizer.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 3–4
Ingredients
Grilled Sweet Potatoes
2 large sweet potatoes, sliced into ½-inch rounds
2 tbsp olive oil
Salt & black pepper
½ tsp smoked paprika
Cranberry Pepita Pesto
¼ cup dried cranberries
⅓ cup roasted pepitas (pumpkin seeds)
1 small garlic clove
¼ cup fresh parsley or basil
¼ cup extra-virgin olive oil
1–2 tbsp lemon juice
Salt to taste
Salad Assembly
1–2 balls burrata cheese
2 cups arugula or mixed greens
Optional: balsamic glaze or honey drizzle
Instructions
1. Grill the Sweet Potatoes
Toss slices with olive oil, salt, pepper, and paprika.
Grill on a hot grill pan or outdoor grill 3–4 minutes per side until tender with grill marks.
Set aside.
2. Make the Pesto
In a food processor, blend cranberries, pepitas, garlic, herbs, lemon juice, and salt.
Stream in olive oil until a spoonable pesto forms.
3. Assemble the Salad
Arrange greens on a platter.
Layer grilled sweet potatoes over greens.
Tear burrata over the top.
Spoon cranberry pepita pesto generously.
4. Finish
Optional: drizzle with balsamic glaze or honey.
Serve immediately.
Notes & Tips
Soak cranberries in warm water 5 minutes if very dry.
Burrata should be at room temperature for best creaminess.
This salad is naturally mild and balanced (non-spicy).
Can be served warm or room temperature.
Frequently Asked Questions
Can I roast instead of grill?
Yes—roast at 425°F (220°C) for 25 minutes.
Can I make this vegan?
Swap burrata for avocado or cashew cream.
Is this good for holidays?
Absolutely—festive, colorful, and crowd-pleasing.
Nutritional Information
Calories: 420 kcal
Protein: 12 g
Carbohydrates: 36 g
Fat: 26 g
Fiber: 6 g