Roasted Sweet Potato Salad

This hearty roasted sweet potato and burrata salad offers a perfect balance of savory, sweet, and tangy flavors. The creamy burrata cheese creates a luxurious contrast against the caramelized sweet potatoes, while the cinnamon apple dressing ties everything together with its warm, autumnal notes.

I first created this salad when hosting a fall dinner party and was looking for something impressive yet uncomplicated. The combination of warm sweet potatoes and cool burrata became an instant favorite among my friends, who now request it for every gathering.

Ingredients

• Sweet potatoes: Offer natural sweetness and a satisfying heartiness. Look for firm ones with smooth skin for the best roasting results.
• Burrata cheese: Brings a luxurious creaminess. Always check for freshness by ensuring the outer shell is intact.
• Pomegranate seeds: Add bright pops of color and tangy sweetness. Buy a whole pomegranate and seed it yourself for the freshest flavor.
• Walnuts: Contribute essential crunch and nutty depth. Toast them yourself for maximum flavor.
• Apple cider vinegar: Forms the base of our dressing. Choose unfiltered for more robust flavor.
• Ground cinnamon: Warms up the dressing. Use Ceylon cinnamon if available for a more complex taste.

Step-by-Step Instructions

Prepare Sweet Potatoes:

Peel and cube sweet potatoes into 1-inch pieces for even cooking. Toss them generously with olive oil, making sure each piece is well coated. Season with salt and freshly ground black pepper. Spread them on a baking sheet without overcrowding to ensure they roast rather than steam.

Roast to Perfection:

Place sweet potatoes in a preheated 400°F oven on the middle rack. Roast for 15 minutes, then carefully flip each piece to ensure even browning. Continue roasting for another 10-15 minutes until the edges caramelize and the centers become tender when pierced with a fork.

Craft the Dressing:

Start by whisking the apple cider vinegar in a bowl. Slowly drizzle in the olive oil while continuously whisking to create an emulsion. Add honey and whisk until completely incorporated. Sprinkle in ground cinnamon and mix thoroughly. Taste and adjust seasoning with salt and pepper.

Assemble with Care:

Layer fresh mixed greens in a wide, shallow bowl to create a base. Allow the roasted sweet potatoes to cool slightly before arranging them over the greens. Tear the burrata into generous pieces and nestle them throughout the salad. The contrast between the warm potatoes and cool cheese creates a delightful temperature variation.

Add Final Touches:

Scatter pomegranate seeds evenly across the salad for bursts of color and flavor. Sprinkle toasted walnuts throughout. Drizzle the cinnamon apple dressing across the entire salad, focusing on lightly coating the greens while allowing some to reach the sweet potatoes.

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The first time I served this salad, my daughter who typically avoids anything remotely vegetable-like cleared her plate completely. The burrata is truly the star ingredient for me personally. I love watching guests' expressions when they cut into the creamy center and it melds with the warm cinnamon dressing.

Make Ahead Options

The roasted sweet potatoes can be prepared up to two days in advance and stored in an airtight container in the refrigerator. Simply bring them to room temperature before assembling the salad. The dressing keeps well for up to five days refrigerated. Assemble the remaining components just before serving to maintain optimal freshness and texture, particularly with the burrata cheese which should be torn just before eating.

Seasonal Adaptations

This versatile salad can be adjusted throughout the year. In summer, substitute roasted peaches for sweet potatoes and add fresh basil. For winter, incorporate roasted butternut squash and dried cranberries instead of pomegranate. Spring versions work beautifully with roasted beets and fresh strawberries. The dressing can be modified accordingly by changing the spice profile to complement seasonal ingredients.

Serving Suggestions

Serve this salad as an impressive starter for dinner parties or as a main course alongside crusty artisan bread. For a complete meal, add grilled chicken or roasted chickpeas for extra protein. This salad pairs exceptionally well with crisp white wines like Sauvignon Blanc or Pinot Grigio that complement the creamy burrata without overwhelming the delicate flavors of the dressing.

Cultural Context

This salad draws inspiration from Italian cuisine through the burrata cheese while incorporating American fall harvest ingredients. The cinnamon apple dressing references traditional autumn flavors commonly found in American cuisine. This fusion creates a contemporary dish that honors both traditions while offering something uniquely satisfying that bridges cultures through familiar yet exciting flavor combinations.

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Frequently Asked Questions

→ How do I roast sweet potatoes perfectly?

Toss cubed sweet potatoes with olive oil, salt, and pepper, spread them in a single layer on a baking sheet, and roast at 400°F (200°C) for 25-30 minutes, flipping halfway through for even browning.

→ Can I make the salad ahead of time?

You can roast the sweet potatoes and prepare the dressing in advance. Wait to assemble the salad with greens, burrata, and garnishes until just before serving to keep its texture fresh.

→ What greens work best in this salad?

A mix of arugula, spinach, and kale provides a great balance of tender and peppery flavors, but feel free to use any greens of your choice.

→ What can I substitute for burrata?

If burrata isn't available, fresh mozzarella or goat cheese can work as creamy and flavorful alternatives.

→ How long does the cinnamon apple dressing last?

The dressing can be stored in an airtight container in the refrigerator for up to one week. Shake or whisk well before use.

→ Can I add protein to the salad?

For added protein, consider topping the salad with grilled chicken, shrimp, or roasted chickpeas.