Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto

Introduction
This vibrant Grilled Sweet Potato & Burrata Salad brings together the natural sweetness of grilled sweet potatoes, the creamy richness of burrata, and the tangy cranberry pepita pesto that ties everything together. Topped with toasted pepitas and fresh pomegranate arils, this salad is both refreshing and satisfying, perfect for any occasion, whether as a light lunch or an impressive side dish for a special gathering.

Ingredients
For the Salad:
2 medium sweet potatoes, peeled and sliced into ½-inch rounds
1 tablespoon olive oil
Salt and pepper, to taste
4 cups arugula or mixed greens
8 oz burrata cheese, torn into pieces
¼ cup pomegranate arils (optional, for garnish)
¼ cup toasted pepitas
For the Cranberry Pepita Pesto:
½ cup dried cranberries
¼ cup toasted pepitas
1 small garlic clove
½ cup fresh basil leaves
¼ cup grated Parmesan cheese
¼ cup olive oil
Juice of ½ lemon
Salt and pepper, to taste
How to Make
Step 1: Grill the Sweet Potatoes