Introduction
Bring together the smoky sweetness of grilled sweet potatoes, the creamy decadence of burrata, and the juicy burst of pomegranate seeds in this delightful salad. Tossed with a refreshing lemon herb vinaigrette and garnished with fresh parsley and mint, this dish is a perfect balance of textures and flavors. Whether served as a vibrant side dish or a light main course, this salad is a showstopper for any meal or gathering.
Detailed Ingredients with measures
For the Salad:
2 large sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil
Salt and pepper to taste
8 ounces burrata cheese
1 cup pomegranate seeds
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
For the Lemon Herb Vinaigrette:
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Preparation
Step 1: Grill the Sweet Potatoes
Preheat the Grill:
Heat your grill to medium-high. You can also use a grill pan on the stovetop if preferred.
Prepare the Sweet Potatoes:
In a large bowl, toss the sweet potato cubes with olive oil, salt, and pepper until evenly coated.
Grill the Potatoes:
Place the sweet potatoes on the grill, ensuring they are spaced apart for even cooking. Grill for 15-20 minutes, turning occasionally, until tender and charred with grill marks.
Cool Slightly:
Remove the sweet potatoes from the grill and set aside to cool slightly before assembling the salad.
Step 2: Make the Lemon Herb Vinaigrette
Whisk Ingredients:
In a small bowl, combine olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
Whisk until emulsified and well blended.
Step 3: Assemble the Salad
Combine Ingredients:
In a large serving bowl, combine the grilled sweet potatoes, pomegranate seeds, chopped parsley, and chopped mint.
Dress the Salad:
Drizzle the lemon herb vinaigrette over the salad. Gently toss to combine and coat the ingredients evenly.
Top with Burrata:
Tear the burrata into smaller pieces and arrange them on top of the salad for a creamy, indulgent finish.
Step 4: Serve
Final Touches:
Drizzle additional vinaigrette over the salad, if desired, for extra flavor.
Serve:
Serve the salad warm or at room temperature. It pairs wonderfully with grilled proteins or as a standalone dish.
Cooking Notes
Sweet Potato Tips: Cut the sweet potatoes into evenly sized cubes to ensure consistent cooking. For quicker prep, use pre-cut sweet potatoes from the store.
Make Ahead: Grill the sweet potatoes and prepare the vinaigrette ahead of time. Store them separately and assemble the salad just before serving.
Cheese Substitute: If burrata isn’t available, use fresh mozzarella or goat cheese for a similar creamy texture.
Serving Suggestions
Pair with Proteins: Serve alongside grilled chicken, steak, or salmon for a complete meal.
Vegetarian Main: Enjoy it as a hearty vegetarian dish by adding toasted quinoa or farro.
Holiday Table: This colorful salad is perfect for festive occasions, adding a vibrant touch to the table.
Tips
Char Perfection: For extra smoky flavor, leave the grill marks slightly darker without burning the potatoes.
Seedless Pomegranates: To save time, use pre-packaged pomegranate seeds available in most grocery stores.
Vinaigrette Versatility: Make extra vinaigrette to use on other salads or as a marinade for proteins.
Conclusion
This Grilled Sweet Potato Salad with Burrata, Pomegranate Seeds, and Lemon Herb Vinaigrette is a stunning fusion of flavors and textures. The sweetness of the potatoes, the creaminess of burrata, and the tangy brightness of the vinaigrette make every bite a delight. Perfect for holidays, summer gatherings, or weeknight dinners, this salad is as versatile as it is delicious. Give it a try and watch it become a new favorite!
Detailed Directions and Instructions
Step 1: Grill the Sweet Potatoes
Preheat the Grill: Heat your grill to medium-high. Alternatively, you can use a grill pan on the stovetop if that is your preference.
Prepare the Sweet Potatoes: In a large bowl, toss the sweet potato cubes with olive oil, salt, and pepper until they are evenly coated.
Grill the Potatoes: Place the sweet potatoes on the grill, ensuring they are spaced apart to allow for even cooking. Grill for 15-20 minutes, turning occasionally, until they are tender and have char marks.
Cool Slightly: Once grilled, remove the sweet potatoes from the grill and let them cool slightly before assembling the salad.
Step 2: Make the Lemon Herb Vinaigrette
Whisk Ingredients: In a small bowl, combine the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Whisk the ingredients together until they are emulsified and well blended.
Step 3: Assemble the Salad
Combine Ingredients: In a large serving bowl, combine the grilled sweet potatoes, pomegranate seeds, chopped parsley, and chopped mint.
Dress the Salad: Drizzle the lemon herb vinaigrette over the salad. Gently toss the mixture to ensure all ingredients are evenly coated.
Top with Burrata: Tear the burrata into smaller pieces and arrange them on top of the salad to provide a creamy, indulgent finish.
Step 4: Serve
Final Touches: If desired, drizzle additional vinaigrette over the salad for extra flavor.
Serve: Serve the salad warm or at room temperature. It pairs wonderfully with grilled proteins or can be enjoyed on its own.
Notes
Sweet Potato Tips
Cut the sweet potatoes into evenly sized cubes to ensure they cook consistently. For faster preparation, you can use pre-cut sweet potatoes available in grocery stores.
Make Ahead
You can grill the sweet potatoes and prepare the vinaigrette ahead of time. Store these components separately and assemble the salad just before serving.
Cheese Substitute
If burrata is unavailable, feel free to use fresh mozzarella or goat cheese, as both will provide a similar creamy texture.
Serving Suggestions
Serve the salad alongside grilled chicken, steak, or salmon for a complete meal. Alternatively, enjoy it as a hearty vegetarian dish by adding toasted quinoa or farro.
Char Perfection
For an extra smoky flavor, allow the grill marks to be slightly darker, but avoid burning the potatoes.
Seedless Pomegranates
To save time, consider using pre-packaged pomegranate seeds that you can find in most grocery stores.
Vinaigrette Versatility
Make extra vinaigrette to use on other salads or as a marinade for various proteins.
Prep Time
Preparation time is approximately 15 minutes.
Cook Time
Cooking time will take around 20 minutes.
Total Time
The total time for this recipe is about 35 minutes.
Servings
This recipe serves approximately 4 people.
Nutritional Information (Per Serving)
Calories: 280, Fat: 18g, Carbohydrates: 25g, Protein: 7g, Fiber: 4g.
Cook Techniques
Grilling Sweet Potatoes
To achieve perfectly grilled sweet potatoes, ensure you preheat your grill to medium-high heat. Cut the sweet potatoes into 1-inch cubes for even cooking, and toss them with olive oil, salt, and pepper. Grill for 15-20 minutes, turning occasionally, until they are tender and have nice grill marks.
Making Lemon Herb Vinaigrette
To create a delicious lemon herb vinaigrette, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until the mixture is emulsified and well blended. This dressing will enhance the flavors of your salad.
Assembling the Salad
When assembling the salad, combine the grilled sweet potatoes with pomegranate seeds, fresh parsley, and mint in a large serving bowl. Drizzle the vinaigrette over the ingredients and gently toss to combine, ensuring everything is evenly coated.
Serving the Salad
This salad can be served warm or at room temperature. For a decorative touch, tear the burrata cheese into smaller pieces and arrange them on top before serving.
FAQ
Can I prepare this salad in advance?
Yes, you can grill the sweet potatoes and prepare the vinaigrette ahead of time. Store them separately and assemble the salad just before serving for the best texture.
What can I substitute for burrata cheese?
If burrata isn’t available, you can use fresh mozzarella or goat cheese for a similar creamy texture in the salad.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator. The salad is best enjoyed within 1-2 days for optimal freshness.
What proteins pair well with this salad?
This salad pairs wonderfully with grilled chicken, steak, or salmon for a complete meal. It’s also great on its own as a vegetarian option.
Can I make extra vinaigrette?
Absolutely! Making extra vinaigrette is a great idea. You can use it on other salads or as a flavorful marinade for proteins.
Conclusion
This Grilled Sweet Potato Salad with Burrata, Pomegranate Seeds, and Lemon Herb Vinaigrette is a stunning fusion of flavors and textures. The sweetness of the potatoes, the creaminess of burrata, and the tangy brightness of the vinaigrette make every bite a delight. Perfect for holidays, summer gatherings, or weeknight dinners, this salad is as versatile as it is delicious. Give it a try and watch it become a new favorite!
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