Description
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.
Ingredients
Scale
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
For 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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad / Side / Light Main
- Method: Grilled & Assembled
- Cuisine: Seasonal / Modern American