This Holiday Grilled Sweet Potato and Burrata Salad is a vibrant, festive dish that balances smoky, caramelized sweet potatoes, creamy burrata, and a tangy-sweet cranberry pepita pesto. It’s perfect as a holiday side dish or a unique appetizer that will impress guests with its rich textures and bold flavors.
Ingredients
For the Grilled Sweet Potatoes:
2 large sweet potatoes, sliced into ½-inch rounds
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
For the Cranberry Pepita Pesto:
½ cup fresh or dried cranberries
¼ cup pumpkin seeds (pepitas), toasted
2 cups fresh basil leaves
¼ cup Parmesan cheese, grated
2 cloves garlic
⅓ cup olive oil
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper
For Assembly:
1 ball of burrata cheese
¼ cup toasted pine nuts or pumpkin seeds
¼ cup fresh or dried cranberries
Fresh basil leaves for garnish
Drizzle of balsamic glaze or honey (optional)
Instructions
Step 1: Grill the Sweet Potatoes
Preheat a grill or grill pan over medium heat.
Toss sweet potato slices with olive oil, salt, and black pepper.
Grill for 3-4 minutes per side until tender and lightly charred.
Remove from heat and set aside.
Step 2: Make the Cranberry Pepita Pesto
In a food processor, combine cranberries, toasted pumpkin seeds, basil, Parmesan, garlic, olive oil, lemon juice, salt, and black pepper.
Pulse until smooth but slightly chunky.
Taste and adjust seasoning if needed.
Step 3: Assemble the Salad
Arrange grilled sweet potatoes on a serving platter.
Spoon the cranberry pepita pesto over the sweet potatoes.
Place the burrata cheese in the center.
Sprinkle with toasted pine nuts or pumpkin seeds and fresh cranberries.
Garnish with basil leaves and a drizzle of balsamic glaze or honey, if desired.
Serving Suggestions
- Serve as a holiday appetizer or side dish.
- Pair with grilled chicken, turkey, or roasted vegetables.
- Enjoy with crusty bread to scoop up the pesto and burrata.
Tips & Variations
- For a dairy-free version, swap burrata with avocado or dairy-free ricotta.
- Roast instead of grill: Bake sweet potatoes at 400°F (200°C) for 20-25 minutes.
- Add crunch: Sprinkle with toasted walnuts or pecans for extra texture.
This Holiday Grilled Sweet Potato and Burrata Salad is a show-stopping dish that combines sweet, smoky, creamy, and tangy flavors in every bite. Perfect for a festive meal or a gourmet appetizer!