Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto

Serving: This salad is best enjoyed fresh while the sweet potatoes are warm, with a drizzle of pesto just before serving. Pair it with a crisp white wine or a light vinaigrette for a complete meal.
Storage: If you have leftovers, store the salad ingredients separately to maintain the crispness of the greens. The pesto can be stored in an airtight container in the fridge for up to 3 days.
Variations
Add Protein: For a more filling salad, add grilled chicken, shrimp, or roasted chickpeas.
Swap the Greens: Try spinach or kale for a different texture and flavor.
For a Sweet Twist: Replace the cranberries with dried cherries or figs for an extra burst of sweetness.
FAQ
Can I make the cranberry pepita pesto ahead of time?
Yes, you can prepare the pesto ahead of time. Just store it in an airtight container in the fridge for up to 3 days.

Can I substitute burrata with another cheese?
If you can’t find burrata, fresh mozzarella or goat cheese would be great alternatives that still provide a creamy element to the salad.

Can I grill the sweet potatoes on a stovetop grill pan?
Absolutely! A stovetop grill pan works just as well for grilling the sweet potatoes if you don’t have access to an outdoor grill.

Recipe Stats
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Enjoy the unique flavors and textures of this Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto for a wholesome and satisfying meal!