ADVERTISEMENT
On a large serving platter, arrange a bed of mixed greens.
Scatter the grilled sweet potato rounds evenly over the greens.
Step 4: Add Burrata and Pomegranate
Gently tear the burrata balls into halves or quarters and arrange them over the salad.
Sprinkle the pomegranate seeds generously over the entire salad for a burst of color and freshness.
Step 5: Drizzle with Pesto and Garnish
Drizzle the pumpkin seed pesto generously over the salad.
Garnish with fresh basil leaves and a handful of toasted pumpkin seeds for added texture and crunch.
Cooking Note:
Grilling Sweet Potatoes: Grilling the sweet potatoes not only enhances their natural sweetness but also gives them a slight smoky flavor that pairs beautifully with the creamy burrata and the nutty pesto.
Burrata Cheese: Ensure that the burrata is at room temperature when serving. This brings out its creamy texture and allows it to blend harmoniously with the other ingredients.
Pumpkin Seed Pesto: Feel free to make the pesto in advance and store it in an airtight container in the refrigerator for up to a week. It can also be frozen for longer storage.
Serving Suggestions:
This salad can be served as a light main dish or as a side salad for grilled meats. It pairs beautifully with grilled chicken, salmon, or a simple steak. For a vegetarian meal, enjoy it with a hearty soup or a fresh crusty baguette. It’s also perfect for a summer BBQ, potluck, or a dinner party as a visually appealing appetizer.
Tips:
Use Fresh Ingredients: Fresh herbs and high-quality olive oil make a significant difference in the flavor of the pesto. Opt for vibrant basil and parsley for the best taste.
Experiment with Toppings: Swap pomegranate seeds for dried cranberries or diced fresh strawberries if they’re in season. Both options add a sweet and tart element to the dish.
Adding Crunch: If you want more crunch, consider adding a handful of candied pecans or walnuts.
Make it Vegan: Replace the burrata with a vegan cheese alternative or creamy avocado slices, and skip the Parmesan in the pesto for a fully plant-based version.
Adjust the Spice: For a spicier kick, add a pinch of red pepper flakes to the pumpkin seed pesto.
ADVERTISEMENT
