Mediterranean Roasted Sweet Potato and Burrata Salad
This salad is a delightful mix of sweet, savory, and tangy flavors with contrasting textures. Roasted sweet potatoes provide natural sweetness, paired with peppery arugula or mixed greens, creamy burrata, crunchy toasted walnuts, and juicy pomegranate seeds. A honey balsamic vinaigrette ties it all together, making it a perfect light lunch, side dish, or Mediterranean-inspired starter.
Total Time: ~35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients
Salad Ingredients
2 medium sweet potatoes, peeled and cubed
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
4 cups fresh arugula or mixed baby greens
4 oz burrata cheese
¼ cup pomegranate seeds (arils)
¼ cup toasted walnuts, roughly chopped
Optional: ¼ red onion, thinly sliced; fresh herbs like parsley or basil; dried cranberries
Honey Balsamic Vinaigrette
3 tbsp extra virgin olive oil
1 ½ tbsp balsamic vinegar
1 tsp honey or maple syrup
1 tsp Dijon mustard
1 small garlic clove, minced
Salt and pepper, to taste
Instructions
Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Toss cubed sweet potatoes with 2 tbsp olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
Roast 20–25 minutes, flipping halfway through, until tender and lightly caramelized. Remove from oven and let cool slightly.
Prepare the Vinaigrette
In a small bowl, whisk together olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, minced garlic, salt, and pepper. Adjust seasoning to taste.
Assemble the Salad
Arrange arugula or mixed greens on a large platter or in a salad bowl.
Top with roasted sweet potatoes, pomegranate seeds, toasted walnuts, and optional red onion or fresh herbs.
Drizzle with honey balsamic vinaigrette and toss gently to coat evenly.
Add Burrata & Serve
Tear burrata over the top of the salad just before serving.
Serve immediately, with extra vinaigrette on the side if desired.
Tips & Variations
Vegetable Variations: Add roasted beets, carrots, or butternut squash for extra color and flavor.
Cheese Options: Burrata is creamy and luxurious, but fresh mozzarella, feta, or goat cheese can also work.
Nut Alternatives: Swap walnuts for pecans, almonds, or pistachios for different crunch and flavor.
Fruit Additions: Pomegranate seeds add tartness, but dried cranberries, fresh figs, or orange segments are excellent alternatives.
Herb Choices: Fresh parsley, basil, or mint elevate the flavor. Mix and match herbs according to preference.
Vinaigrette Variations: Add a touch of Dijon mustard or a sprinkle of orange zest for extra brightness. Maple syrup can replace honey for a vegan-friendly option.
Make Ahead: Roast sweet potatoes and prepare vinaigrette in advance. Assemble salad just before serving to keep greens fresh and burrata creamy.
Serving Suggestions: This salad works as a side dish, light lunch, or part of a Mediterranean-style mezze board.
Q&A
Q: Can I serve this salad cold?
A: Yes. It can be served at room temperature or chilled. If making ahead, keep the burrata separate until just before serving.
Q: Can I use other greens?
A: Absolutely. Spinach, mixed lettuces, or arugula blends work well. Choose greens with some peppery or mild flavor to balance the sweetness of the roasted sweet potatoes.
Q: Can I replace walnuts with other nuts?
A: Yes. Pecans, almonds, or pistachios are excellent alternatives. Toast them lightly for extra crunch and flavor.
Q: Can I make it vegan?
A: Yes. Omit the burrata and replace honey with maple syrup in the vinaigrette.
Q: Can I prepare this in advance?
A: Roast the sweet potatoes and make the vinaigrette ahead of time. Assemble the salad just before serving to keep the greens crisp and cheese fresh.
Nutrition
(per serving, approx. 1/4 of salad)
Calories: ~320
Protein: 8g
Carbohydrates: 28g
Fat: 20g
Fiber: 5g
Sugars: 10g
Sodium: ~150mg
(Values will vary depending on type of cheese, nuts, and amount of dressing used.)
Conclusion
This Mediterranean Roasted Sweet Potato and Burrata Salad is a beautiful combination of flavors and textures, balancing the sweetness of roasted potatoes with the creaminess of burrata, the tartness of pomegranate, and the crunch of toasted walnuts. The honey balsamic vinaigrette ties everything together, making it a versatile salad perfect for lunches, dinners, or as part of a Mediterranean mezze spread. Its bright presentation and vibrant flavors make it both satisfying and visually appealing.