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Chef Griffin

Burrata Salad with Roasted Sweet Potato and Fire-Roasted Cranberries

Fresh burrata salad with roasted sweet potato, fire-roasted cranberries, arugula, and pepita pesto dressing.
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Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 large sweet potatoes peeled and cut into ¾-inch cubes
  • 1 cup fresh cranberries
  • 4-5 cups baby arugula
  • 8 oz fresh burrata 2 large balls or 4 small
  • 3 tablespoons olive oil
  • Kosher salt
  • Black pepper
  • Flaky sea salt for finishing
For the Pepita Pesto
  • ¾ cup raw pepitas hulled pumpkin seeds
  • 1 cup packed fresh basil leaves
  • ½ cup packed fresh parsley leaves
  • 2 cloves garlic
  • ½ cup grated parmesan cheese
  • ½ cup extra virgin olive oil
  • Juice of 1 lemon
  • Kosher salt and black pepper to taste

Method
 

ROAST THE SWEET POTATOES
  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. Toss sweet potato cubes with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on the prepared sheet.
  3. Roast for 20-25 minutes, flipping halfway through, until edges are caramelized and potatoes are tender. Remove and let cool slightly.
FIRE-ROAST THE CRANBERRIES
  1. While sweet potatoes roast, heat a dry cast iron skillet over high heat until smoking.
  2. Add cranberries to the hot skillet. Cook without stirring for 2-3 minutes until bottoms are charred and cranberries begin to pop and blister.
  3. Shake pan and cook another 1-2 minutes until cranberries are blistered all over but still holding their shape. Remove from heat and set aside.
MAKE THE PEPITA PESTO
  1. Toast pepitas in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Let cool.
  2. In a food processor, combine toasted pepitas, basil, parsley, garlic, and parmesan. Pulse until roughly chopped.
  3. With processor running, slowly drizzle in olive oil until pesto reaches desired consistency (it should be thick but pourable).
  4. Add lemon juice, salt, and pepper. Pulse to combine. Taste and adjust seasoning. Set aside.
ASSEMBLE THE SALAD
  1. Arrange arugula on individual plates or a large serving platter.
  2. Scatter roasted sweet potato cubes and fire-roasted cranberries over the arugula.
  3. Tear burrata into large pieces (2-3 pieces per ball) and distribute across the salad. Work quickly—burrata should stay cold.
  4. Drizzle pepita pesto over the entire salad, making sure to hit all components.
  5. Finish with a sprinkle of flaky sea salt and freshly cracked black pepper. Serve immediately.

Notes

  • Burrata Handling: Keep burrata refrigerated until the last possible moment. Tear it just before plating so it doesn't release too much liquid onto the salad.
  • Sweet Potato Prep: Cut cubes evenly so they roast at the same rate. Don't overcrowd the pan or they'll steam instead of caramelize.
  • Cranberry Substitution: If fresh cranberries aren't available, use dried cranberries soaked in warm water for 10 minutes, then drained and patted dry before charring. Or skip the charring and use them as-is for a chewier texture.
  • Pesto Storage: Extra pesto keeps in the fridge for up to 5 days. Press plastic wrap directly onto the surface to prevent browning, or top with a thin layer of olive oil.
  • Make-Ahead: Roast sweet potatoes and make pesto up to 2 days ahead. Char cranberries day-of for best texture. Assemble salad just before serving.
  • Scaling: Easy to double or triple for larger groups. Keep components separate and assemble per order for cleanest presentation.
  • Pepita Alternative: If pepitas aren't available, substitute toasted walnuts or almonds in the pesto.
  • Presentation: For restaurant plating, build each salad individually with intentional placement of components. For family-style, use a large oval platter and arrange components in sections for visual impact.