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Roasted Sweetpotato and Burrata Salad with Honey Balsamic Vinaigrette

Summer is all about bright, crisp, fresh foods, but that doesn’t mean you have to sacrifice the warm and cozy feelings of homemade comfort food. No matter the time of year, if you place a vibrant flavor and texture packed burrata salad on the table,it’s safe to say everyone is going to be incredibly excited that it’s time to eat! This Roasted Sweetpotato and Burrata Salad with Honey-Balsamic Vinaigrette made with crisp and tender roasted sweetpotatoes, creamy and luscious burrata, crisp spicy arugula, earthy red onion, crunchy toasted walnuts, and tangy, chewy dried cranberries is gonna be a hit at your next party. Top this lovely salad off with a drizzle of Honey-Balsamic Vinaigrette to balance out all of these wonderful flavors and bring it all together, and it’s time to dig in. Whoever claims that salad isn’t comfort food, hasn’t tried this Roasted Sweetpotato and Burrata Salad made with hearty, comforting, vibrant roasted sweetpotatoes.

Recipe

Prep Time 15 minutes
Cook Time 25 minutes
Servings 6 people
Calories 513 kcal

Ingredients
  

Salad

  • 3 medium sweetpotatoes peeled and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 7 cups arugula
  • ½ small red onion very thinly sliced with a mandolin
  • 2 8-ounce balls burrata, torn
  • 3/4 cup roughly chopped toasted walnuts
  • ⅓ cup dried cranberries
  • Flaky sea salt to taste

Honey Balsamic Vinaigrette

  • 2/3 cup extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 2-3 tbsp honey
  • 1 clove garlic
  • ½ tbsp fresh thyme or ¾ teaspoon dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Instructions
 

Salad

  • Preheat the oven to 350F. Place sweetpotato cubes in a single layer on a parchment lined baking sheet. Toss with olive oil, salt, pepper. Roast 30 minutes, tossing at the 15 minute mark, until interior is fork tender and exterior is crispy. Cool 10 minutes before plating.
  • Cover a serving platter with arugula. Top with roasted sweetpotato, sliced red onion, burrata, toasted walnuts, and dried cranberries. Season with flaky salt and freshly ground black pepper. Drizzle with Honey Balsamic Vinaigrette upon serving.

Honey Balsamic Vinaigrette

  • Add olive oil, balsamic vinegar, honey, garlic, thyme, salt, and pepper to a food processor or blender. Blend until emulsified and creamy. Store leftover vinaigrette in an airtight container in the refrigerator for up to a week.

Notes

Nutrition Facts
Roasted Sweetpotato and Burrata Salad with Honey Balsamic Vinaigrette
Amount per Serving
Calories
513
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
22
g
Cholesterol
 
0.2
mg
0
%
Sodium
 
655
mg
28
%
Potassium
 
577
mg
16
%
Carbohydrates
 
41
g
14
%
Fiber
 
5
g
21
%
Sugar
 
19
g
21
%
Protein
 
5
g
10
%
Vitamin A
 
16620
IU
332
%
Vitamin C
 
8
mg
10
%
Calcium
 
99
mg
10
%
Iron
 
2
mg
11
%
Net Carbohydrates
 
35
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 513kcalCarbohydrates: 41gProtein: 5gFat: 39gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 22gCholesterol: 0.2mgSodium: 655mgPotassium: 577mgFiber: 5gSugar: 19gVitamin A: 16620IUVitamin C: 8mgCalcium: 99mgIron: 2mgNet Carbohydrates: 35g