Grilled Sweet Potato and Burrata Salad with Pumpkin Seed Pesto

this RECIPE

This Grilled Sweet Potato and Burrata Salad is where smoky, creamy, nutty, and herbaceous flavors come together in a gorgeous warm-weather salad. Grilled wedges of sweet potato are paired with rich burrata cheese and topped with a bright, garlicky pumpkin seed pesto made with basil, lemon, and toasted pepitas. It’s fresh, satisfying, and surprisingly simple to make.

Perfect for picnics, BBQs, or weeknight dinners when you want a little something elevated but effortless. Vegetarian, gluten-free, and easily made vegan—it’s a flexible, flavor-packed favorite.

Ingredients

For the Grilled Sweet Potatoes

• 2 large sweet potatoes, cut into thick wedges
• 2 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

the Pumpkin Seed Pesto

• ½ cup fresh basil leaves
• ¼ cup toasted pumpkin seeds (pepitas)
• 2 garlic cloves
• ¼ cup olive oil (plus more as needed)
• 2 tbsp grated Parmesan (optional – skip or sub with nutritional yeast for vegan)
• 1 tbsp lemon juice
• ¼ tsp salt

For the Salad Assembly

• 1 large ball of burrata (or 2 smaller ones)
• 2 tbsp toasted pumpkin seeds (for garnish)
• Fresh basil leaves (optional, for garnish)

Instructions

1. Grill the Sweet Potatoes

• Preheat a grill or grill pan over medium-high heat.
• In a bowl, toss sweet potato wedges with olive oil, smoked paprika, salt, and pepper.
• Grill for 4–5 minutes per side, until charred outside and fork-tender inside.
• Remove from heat and set aside to cool slightly.

2. Prepare the Pumpkin Seed Pesto

• In a food processor, combine basil, pumpkin seeds, garlic, Parmesan (if using), lemon juice, and salt.
• Pulse until roughly chopped.
• With the motor running, slowly drizzle in olive oil until you get a smooth, spoonable consistency.
• Taste and adjust seasoning as needed.

3. Toast the Garnish Seeds

• In a dry skillet over medium heat, toast 2 tbsp pumpkin seeds for 2–3 minutes, stirring frequently until golden and fragrant. Set aside.

4. Assemble the Salad

• On a large platter, arrange the grilled sweet potato wedges.
• Tear burrata into chunks and scatter over the sweet potatoes.
• Drizzle generously with pumpkin seed pesto.
• Sprinkle toasted pumpkin seeds on top.

5. Add Finishing Touches

• Garnish with extra fresh basil leaves, if desired.
• Serve immediately for the best contrast of warm potatoes, cool cheese, and bright pesto.

Notes

• Don’t skip the char on the sweet potatoes—it adds depth and a hint of smokiness that plays perfectly with the creamy burrata.
• Make the pesto ahead and store in the fridge for up to 3 days.
• Burrata is delicate—tear gently for a rustic, creamy presentation.
• For extra tang, add a drizzle of balsamic glaze before serving.

Details

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Salad / Side / Light Main
Method: Grilled & Assembled
Cuisine: Seasonal / Modern American
Diet: Vegetarian
Keywords: grilled sweet potato salad, burrata salad, pumpkin seed pesto, summer salad, vegetarian BBQ side

Equipment

• Grill or grill pan
• Food processor or blender
• Chef’s knife & cutting board
• Skillet (for toasting seeds)
• Serving platter

Nutrition (Per Serving, Approx.)

Serving Size: ¼ of recipe
Calories: 340
Sugar: 6g
Sodium: 310mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 9g
Cholesterol: 20mg

Helpful Tips

• Keep the sweet potato skin on for extra fiber and texture—just give them a good scrub before cutting.
• No grill? Roast sweet potatoes in a 425°F oven for 20–25 minutes until golden and tender.
• Make it vegan: Skip the burrata and Parmesan. Use vegan cheese or extra pesto and toasted nuts instead.
• Double the pesto: You’ll want leftovers for sandwiches, pasta, or as a dip for veggies!
• Presentation tip: Use a mix of orange and purple sweet potatoes for extra color.

Conservation and Storage

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• For best texture, keep burrata separate and add just before serving.
• Reheat sweet potatoes lightly and serve room temp for best flavor.

Substitutions and Variations

• No pumpkin seeds? Use sunflower seeds or pine nuts.
• No burrata? Sub with fresh mozzarella, whipped ricotta, or vegan cashew cheese.
• Add greens: Serve over arugula or baby spinach for a more robust salad.
• Tweak the pesto: Add parsley or mint for a different flavor twist.

Storage Instructions

1. Store sweet potatoes and pesto separately in airtight containers.
2. Burrata should be used fresh—add just before serving.
3. Leftover pesto can be kept in a jar in the fridge for up to 5 days.
4. Reheat sweet potatoes in a skillet or oven before assembling leftovers.

Frequently Asked Questions

Can I make this ahead of time?
Yes—grill the sweet potatoes and make the pesto up to 1 day in advance. Assemble with burrata just before serving.

Is this salad filling enough for dinner?
Absolutely! It’s hearty on its own, but you can add chickpeas, grilled chicken, or quinoa for extra protein.

How spicy is the pesto?
Not spicy at all—but you can add red chili flakes for heat if you like!

What wine pairs best?
Try a crisp Sauvignon Blanc or rosé to balance the sweet, smoky, and creamy flavors.

Conclusion

This Grilled Sweet Potato and Burrata Salad with Pumpkin Seed Pesto is the kind of dish that turns heads at the table. It’s smoky, creamy, fresh, and totally satisfying. Whether served as a main or a show-stealing side, it’s bound to be a repeat in your seasonal cooking lineup. One bite and you’ll see—it’s not your average salad. ????????

????️ Want more seasonal salads? Try these:

• Warm Roasted Beet & Burrata Salad
• Grilled Peach & Arugula Salad
• Zucchini Ribbon Salad with Lemon & Mint

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Tag your creations with #SweetPotatoBurrataSalad on Instagram or Pinterest—I love seeing your delicious creations!

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