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Introduction
If you’re looking for a fresh and vibrant salad that’s as nutritious as it is delicious, this Grilled Sweet Potato and Burrata Salad with Pomegranate and Pumpkin Seed Pesto is perfect for you. This recipe brings together a delightful combination of flavors and textures: sweet and slightly smoky grilled sweet potatoes, creamy and rich burrata cheese, juicy pomegranate seeds, and a unique pumpkin seed pesto that adds a satisfying crunch and earthy flavor. It’s a colorful and elegant dish, ideal for a summer picnic, a family gathering, or as a light, refreshing meal on its own. Plus, it’s packed with vitamins, minerals, and healthy fats, making it a nutritious choice. Let’s dive into this mouthwatering and visually stunning salad!
Ingredients:
For the Salad:
2 large sweet potatoes, peeled and cut into 1/2-inch thick rounds
1 tablespoon olive oil
1 teaspoon smoked paprika
Salt and pepper, to taste
2 balls of burrata cheese
1/2 cup pomegranate seeds
2 cups mixed greens (arugula, spinach, or kale work well)
1/4 cup fresh basil leaves, roughly chopped
2 tablespoons toasted pumpkin seeds
For the Pumpkin Seed Pesto:
1/2 cup raw pumpkin seeds (pepitas)
1 cup fresh basil leaves
1/4 cup fresh parsley
1 garlic clove, minced
1/4 cup grated Parmesan cheese
1/3 cup olive oil
1 tablespoon lemon juice
Salt and pepper, to taste
Preparation:
Step 1: Prepare the Sweet Potatoes
Preheat your grill to medium-high heat.
In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, salt, and pepper until evenly coated.
Place the sweet potato slices on the grill and cook for 4-5 minutes on each side or until they are tender with nice grill marks. Remove from the grill and set aside to cool slightly.
Step 2: Make the Pumpkin Seed Pesto
While the sweet potatoes are grilling, prepare the pesto. 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. Remove from heat and let them cool.
In a food processor, combine the toasted pumpkin seeds, fresh basil leaves, parsley, minced garlic, and grated Parmesan cheese.
Pulse the mixture until everything is finely chopped. With the food processor running, slowly drizzle in the olive oil and lemon juice until a thick and smooth pesto forms. Taste and season with salt and pepper as needed.
Step 3: Assemble the Salad Base
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