Ingredients
Scale
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
- 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.
- 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.
- 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