Grilled Sweet Potato and Burrata Salad with Pomegranate and Pumpkin Seed Pesto

this RECIPE

This Grilled Sweet Potato and Burrata Salad is an absolute showstopper! Sweet, smoky grilled sweet potatoes, creamy burrata, juicy pomegranate seeds, and a vibrant pumpkin seed pesto come together for a salad that’s anything but boring. Perfect for a light lunch, a fancy dinner side, or even a stunning holiday dish!

Ingredients

For the Salad:

• 2 large sweet potatoes, peeled and cut into ½-inch thick rounds
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 2 balls of burrata cheese
• ½ cup pomegranate seeds
• 2 cups mixed greens (arugula, spinach, or kale work well)
• ¼ cup fresh basil leaves, roughly chopped
• 2 tbsp toasted pumpkin seeds

For the Pumpkin Seed Pesto:

• ½ cup raw pumpkin seeds (pepitas)
• 1 cup fresh basil leaves
• ¼ cup fresh parsley
• 1 garlic clove, minced
• ¼ cup grated Parmesan cheese
• ⅓ cup olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions

Step 1: Prepare the Sweet Potatoes

1. Preheat your grill to medium-high heat.
2. In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, salt, and pepper until evenly coated.
3. Place the sweet potato slices on the grill and cook for 4-5 minutes on each side, until tender with nice grill marks. Remove from the grill and let them cool slightly.

Step 2: Make the Pumpkin Seed Pesto

1. In a dry skillet, toast the raw pumpkin seeds over medium heat for 3-5 minutes, stirring frequently until they are lightly browned and fragrant. Let them cool.
2. In a food processor, combine the toasted pumpkin seeds, basil leaves, parsley, minced garlic, and Parmesan cheese.
3. Pulse the mixture until finely chopped. While the processor is running, slowly drizzle in the olive oil and lemon juice until a thick pesto forms.
4. Taste and season with salt and pepper as needed.

Step 3: Assemble the Salad Base

1. On a large serving platter, arrange a bed of mixed greens.
2. Scatter the grilled sweet potato rounds evenly over the greens.

Step 4: Add Burrata and Pomegranate

1. Gently tear the burrata balls into halves or quarters and arrange them over the salad.
2. Sprinkle the pomegranate seeds generously over the entire salad for a burst of color and freshness.

Step 5: Drizzle with Pesto and Garnish

1. Drizzle the pumpkin seed pesto generously over the salad.
2. Garnish with fresh basil leaves and a handful of toasted pumpkin seeds for added texture and crunch.

Notes

✅ Grilling Sweet Potatoes: Enhances their natural sweetness while adding a slight smoky depth.
✅ Burrata Texture: Serve at room temperature for maximum creaminess.
✅ Make-Ahead Pesto: Store in an airtight container in the refrigerator for up to a week or freeze for longer storage.

Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Salad
• Method: Grilling
• Cuisine: Mediterranean, Fusion
• Diet: Vegetarian
• Keywords: grilled sweet potato salad, burrata salad, pomegranate, pumpkin seed pesto, healthy salad

Equipment

• Grill or grill pan
• Mixing bowls
• Food processor
• Dry skillet

Nutrition (Per Serving)

• Calories: ~350
• Sugar: ~6g
• Sodium: ~220mg
• Fat: ~25g
• Saturated Fat: ~8g
• Unsaturated Fat: ~16g
• Trans Fat: 0g
• Carbohydrates: ~30g
• Fiber: ~5g
• Protein: ~10g
• Cholesterol: ~20mg

Helpful Tips

✔ No grill? You can roast the sweet potatoes at 400°F (200°C) for 25 minutes, flipping halfway.
✔ Extra crunch? Add some toasted walnuts or almonds.
✔ Dairy-free option? Swap burrata for avocado or a drizzle of cashew cream.

Conservation and Storage

???? Refrigerate: Store leftovers in an airtight container for up to 2 days.
???? Keep the pesto separate to maintain freshness.
???? Not freezer-friendly (burrata and greens won’t hold up well).

Substitutions and Variations

???? No pomegranate? Use dried cranberries or chopped figs.
???? Swap out the burrata for fresh mozzarella or creamy goat cheese.
???? Want a protein boost? Add grilled chicken or chickpeas.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! You can grill the sweet potatoes and make the pesto in advance. Assemble the salad just before serving for the freshest taste.

What can I serve with this salad?

This pairs beautifully with grilled chicken, roasted salmon, or a hearty grain bowl.

Can I use store-bought pesto?

Of course! A high-quality basil pesto will work, but the pumpkin seed pesto adds a unique twist.

Conclusion

This Grilled Sweet Potato and Burrata Salad is pure magic! Between the smoky-sweet potatoes, creamy burrata, juicy pomegranate, and nutty pumpkin seed pesto, every bite is bursting with flavor and texture. Whether you’re making it for a quick lunch or an elegant dinner, this salad will impress every time.

If you try this recipe, leave a comment and tag me on Pinterest! I’d love to see your creations. ????

Looking for more salad inspiration? Try my Crispy Chickpea and Tahini Caesar Salad or Roasted Beet and Goat Cheese Salad next!

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