Fall Harvest Salad: Sweet Potatoes, Burrata, and Pumpkin Seed

This vibrant and flavorful Fall Harvest Salad is the perfect way to celebrate the autumn season. The combination of sweet roasted sweet potatoes, creamy burrata, and tangy pumpkin seed pesto is simply irresistible. It’s a healthy and delicious meal that’s perfect for a weeknight dinner or a special occasion.

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

Instructions:

1. Prepare the Sweet Potatoes: Preheat your grill to medium-high heat. Toss sweet potato rounds with olive oil, smoked paprika, salt, and pepper. Grill for 4-5 minutes per side or until tender.
2. Make the Pumpkin Seed Pesto: Toast pumpkin seeds in a dry skillet. In a food processor, combine toasted seeds, basil, parsley, garlic, Parmesan, olive oil, and lemon juice. Pulse until smooth.
3. Assemble the Salad: Arrange mixed greens on a platter. Top with grilled sweet potatoes, burrata, pomegranate seeds, and basil. Drizzle with pesto and sprinkle with pumpkin seeds.

Fall Harvest Salad: Sweet Potatoes, Burrata, and Pumpkin Seed

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Ingredients

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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

Instructions

1. Prepare the Sweet Potatoes: Preheat your grill to medium-high heat. Toss sweet potato rounds with olive oil, smoked paprika, salt, and pepper. Grill for 4-5 minutes per side or until tender.
2. Make the Pumpkin Seed Pesto: Toast pumpkin seeds in a dry skillet. In a food processor, combine toasted seeds, basil, parsley, garlic, Parmesan, olive oil, and lemon juice. Pulse until smooth.
3. Assemble the Salad: Arrange mixed greens on a platter. Top with grilled sweet potatoes, burrata, pomegranate seeds, and basil. Drizzle with pesto and sprinkle with pumpkin seeds.

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes Kcal: 450 (estimated) | Servings: 4

• Author: Olivia Chen

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes Kcal: 450 (estimated) | Servings: 4

FAQ:

• Can I use a different type of cheese? Yes, you can use goat cheese or feta cheese instead of burrata.
• Can I make the pesto ahead of time? Yes, you can make the pesto ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
• Can I use a different type of greens? Yes, you can use any type of greens you like, such as spinach, kale, or arugula.

Conclusion

This Fall Harvest Salad is a beautiful and delicious dish that’s perfect for any occasion. It’s a great way to enjoy the flavors of fall, and it’s also a healthy and nutritious meal.