Roasted Sweet Potato Burrata (Print Version)
# Ingredients:
→ Salad
01 -
2 medium sweet potatoes, peeled and cubed
02 -
2 tablespoons olive oil
03 -
Salt and pepper to taste
04 -
4 cups mixed greens (arugula, spinach, and kale)
05 -
8 ounces burrata cheese
06 -
1/2 cup pomegranate seeds
07 -
1/4 cup walnuts, toasted
08 -
Fresh herbs (parsley or cilantro) for garnish
→ Cinnamon Apple Dressing
09 -
1/4 cup apple cider vinegar
10 -
1/4 cup olive oil
11 -
1 tablespoon honey
12 -
1 teaspoon ground cinnamon
13 -
Salt and pepper to taste
# Instructions:
01 -
Preheat your oven to 400°F (200°C). In a bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper until evenly coated. Spread the sweet potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, or until tender and golden brown, flipping halfway through.
02 -
In a small bowl, whisk together apple cider vinegar, olive oil, honey, ground cinnamon, salt, and pepper until well combined. Adjust seasoning to taste.
03 -
In a large serving bowl, place the mixed greens as a base. Once the sweet potatoes are roasted, add them on top of the greens. Tear the burrata cheese into pieces and place it over the salad. Sprinkle pomegranate seeds and toasted walnuts over the salad. Drizzle with the cinnamon apple dressing.
04 -
Finish with fresh herbs for an extra touch of flavor and color. Serve immediately and enjoy.