Pin it
This grilled sweet potato and burrata salad combines the smoky richness of charred sweet potatoes with creamy burrata cheese, all brought together by a vibrant pumpkin seed pesto. It's perfect as a showstopping side dish or light main course that bridges the gap between comfort food and elegant dining.
I first made this salad for a backyard gathering last fall when I wanted something that would impress without keeping me in the kitchen all afternoon. The combination was such a hit that it's now my go-to recipe whenever I want to elevate a simple meal without much effort.
Ingredients
- Sweet potatoes: Chosen for their natural sweetness and ability to caramelize beautifully on the grill
- Burrata cheese: With its creamy center that creates a luxurious sauce when broken open
- Pumpkin seeds: Providing nutty flavor and essential texture contrast
- Fresh basil leaves: Bringing bright herbaceous notes that balance the richness
- Smoked paprika: Adding depth and complexity without overwhelming heat
- Good quality olive oil: Tying everything together with fruity undertones
- Lemon juice: For necessary acidity to cut through the richness
- Parmesan cheese: Adding umami depth to the pesto, look for Parmigiano Reggiano if possible
Step-by-Step Instructions
- Prepare the Sweet Potatoes:
- Cut sweet potatoes into thick wedges about 1 inch wide to ensure they don't fall through grill grates. Toss them thoroughly with olive oil making sure each piece is coated to prevent sticking. The smoked paprika is crucial here as it enhances the grilled flavor even if you're using a grill pan indoors. Allow potatoes to marinate in this mixture for at least 10 minutes if time permits for deeper flavor penetration.
- Master the Grilling Technique:
- Preheat your grill or grill pan until it's properly hot before adding potatoes. This ensures immediate caramelization and those beautiful grill marks we're after. Place sweet potatoes at a slight angle to the grill grates for optimal marking. Resist the urge to move them too early. They'll release naturally when properly charred after about 4 minutes. Flip only once for best results, then allow to cook until fork tender but not mushy.
- Create the Perfect Pesto:
- Toast pumpkin seeds first until they become fragrant and slightly golden to maximize their nutty flavor. Allow them to cool slightly before adding to food processor. Pulse ingredients before adding oil to create a coarse texture that will grab onto the sweet potatoes better. Pour oil in gradually while machine is running to create an emulsion. The pesto should be thick enough to dollop but not so thick it doesn't drizzle. If too thick, add olive oil one teaspoon at a time.
- Assemble with Artistry:
- Arrange sweet potatoes while still warm but not hot to prevent completely melting the burrata. Place burrata in the center of the arrangement for dramatic effect. Tear rather than cut the cheese to create natural crevices for the pesto to nestle into. Drizzle pesto in a circular pattern working from outside in. Finish with a sprinkle of flaky sea salt to enhance all flavors just before serving.
Pin it
One summer evening, I served this to friends who claimed they weren't "sweet potato people" and watched their skepticism turn to delight with the first bite. The pumpkin seeds have become my secret weapon ingredient since then. Their earthy flavor perfectly complements the sweetness of the potatoes in a way that transformed even the most resistant vegetable skeptics.
Make Ahead Options
The pumpkin seed pesto can be made up to three days in advance and stored in an airtight container in the refrigerator. Simply bring it to room temperature before using and add a fresh splash of olive oil to revive its consistency. The sweet potatoes can be grilled several hours ahead and kept at room temperature, though they're best when served the same day. If you need to prepare them a day ahead, refrigerate them and then bring to room temperature before assembling the salad.
Flexible Ingredients
If burrata isn't available, fresh mozzarella makes a suitable replacement, though you'll lose some of the creaminess that makes this dish special. For a dairy-free version, try using a cashew-based cheese alternative or simply increase the amount of pesto. The pesto works beautifully with other nuts and seeds too. Walnuts create a richer version, while sunflower seeds offer a lighter profile. In winter months when fresh basil is expensive or unavailable, substitute half the basil with baby spinach or arugula for a different but equally delicious variation.
Serving Suggestions
This salad shines as part of a larger spread. I love pairing it with a simple protein like grilled chicken or fish for a complete meal. For entertaining, serve it alongside other Mediterranean-inspired dishes like hummus, olives, and flatbreads. The salad is best enjoyed at room temperature rather than cold, which allows the flavors to fully express themselves. If you're serving it as a main course, consider adding a handful of arugula or other tender greens tossed in lemon juice and olive oil to extend the salad.
Pin it
End with a showstopper — this salad is sure to impress everyone with its vibrant presentation and unforgettable flavors.
Frequently Asked Questions
- → Can I make this dish ahead of time?
You can prepare components ahead of time, but assemble just before serving. Grill the sweet potatoes and make the pesto up to 2 days in advance (store pesto with a thin layer of olive oil on top). The burrata should be torn right before serving for the best texture and presentation.
- → Is there a vegan alternative to burrata?
Yes! Replace the burrata with a good vegan cheese alternative like almond ricotta or cashew cheese. For the pesto, omit the Parmesan or substitute with nutritional yeast for that savory umami flavor.
- → Can I use regular potatoes instead of sweet potatoes?
While you can substitute regular potatoes, sweet potatoes provide a distinctive flavor contrast with the creamy burrata and zesty pesto. If using regular potatoes, consider small, thin-skinned varieties like fingerlings for the best texture and faster cooking.
- → What can I serve with this salad?
This versatile dish works beautifully as a starter or side alongside grilled proteins like chicken, fish, or portobello mushrooms. For a complete meal, serve with crusty bread to soak up the creamy burrata and pesto. A simple arugula salad with lemon vinaigrette makes a complementary side.
- → Can I use a different nut for the pesto?
Absolutely! Traditional pine nuts work well, but walnuts, almonds, or pistachios are excellent alternatives to pumpkin seeds. Each will provide a slightly different flavor profile while maintaining the pesto's rich texture.
- → How do I know when the sweet potatoes are properly grilled?
The sweet potatoes are done when they have distinct grill marks on each side (about 4-5 minutes per side) and are tender when pierced with a fork. They should be cooked through but still hold their shape without becoming mushy.