This vibrant, warm salad blends caramelized roasted vegetables, creamy burrata, crisp greens, and a sweet-tart pomegranate–balsamic dressing. It’s festive, colorful, and perfect for holiday gatherings or a cozy seasonal meal.

Why You’ll Love This Recipe

This salad delivers a beautiful balance of flavors and textures—sweet roasted vegetables, creamy burrata, crunchy nuts, juicy citrus, and a bright, tangy dressing. It looks stunning on any table, is simple to prepare, and pairs wonderfully with many main dishes. It’s satisfying enough to serve as a light meal and elegant enough to present at a celebration.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Roasted Vegetables

2 medium sweet potatoes, peeled and cubed
3 medium beets, peeled and cubed
2–3 Tbsp olive oil
Salt and black pepper, to taste
1/2 tsp garlic powder
1/2 tsp smoked paprika (optional)

Salad Base

4–6 cups arugula or mixed greens
1–2 balls burrata
1/2 cup pomegranate seeds
1/2 cup toasted pecans or pistachios, roughly chopped
1 small orange or blood orange, peeled and sliced
Optional: thinly sliced red onion or pickled onions

Pomegranate–Balsamic Dressing

3 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp pomegranate molasses (or honey plus an additional splash of balsamic)
1 tsp Dijon mustard
1 tsp maple syrup or honey
Pinch of salt and black pepper

Directions

1. Roast the Beets and Sweet Potatoes
   Preheat the oven to 400°F (205°C).
   Toss the cubed beets and sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper.
   Spread onto a parchment-lined sheet pan.
   Roast for 30–40 minutes, flipping halfway, until caramelized and tender.
   If you want to avoid color transfer, roast the beets on a separate foil-lined section.
2. Prepare the Dressing
   Whisk together the olive oil, balsamic vinegar, pomegranate molasses, Dijon mustard, maple syrup, salt, and pepper until emulsified.
   Taste and adjust for sweetness or acidity.
3. Assemble the Salad
   Spread the greens onto a large serving platter.
   Add the warm roasted vegetables on top.
   Tear or place whole burrata over the vegetables.
   Scatter pomegranate seeds, toasted nuts, citrus slices, and optional onions across the salad.
   Drizzle generously with the prepared dressing.
4. Finish and Serve
   Sprinkle a pinch of flaky sea salt over the burrata and finish with freshly cracked black pepper.
   Serve immediately so the burrata remains creamy.

Servings and Timing

Servings: 4
Prep Time: Approximately 15 minutes
Cook Time: 30–40 minutes
Total Time: About 50–55 minutes

Variations

• Add roasted Brussels sprouts for extra earthy flavor.
• Replace nuts with candied pecans or maple-spiced almonds.
• Add protein such as sliced roasted turkey or chicken.
• Finish with a drizzle of balsamic glaze or honey for added richness.
• Garnish with herbs like dill or rosemary for a fragrant, wintery touch.

Storage/Reheating

Store the roasted vegetables, greens, burrata, and dressing separately for best results.

• Roasted Vegetables: Refrigerate up to 3 days; reheat in a 350°F (175°C) oven for 8–10 minutes or warm in a skillet.
• Greens: Keep refrigerated and undressed for 2–3 days.
• Dressing: Store in an airtight container up to 1 week; shake before using.
• Burrata: Best consumed fresh; store for up to 1–2 days in its liquid.

FAQs

What can I substitute for burrata?

You can use fresh mozzarella, goat cheese, or ricotta for a creamy alternative.

Can I prepare the vegetables in advance?

Yes, roast them ahead of time and reheat before assembling so the salad is slightly warm.

Can I make this salad dairy-free?

Yes, omit the burrata and add avocado for creaminess.

Is the dressing sweet or tangy?

It has a balanced sweet-tart flavor from the pomegranate molasses and balsamic vinegar.

Can I use pre-cooked beets?

Yes, but roasting fresh beets gives a richer, caramelized flavor.

What greens work best?

Arugula, mixed greens, baby spinach, or a combination all work well.

Can I add grains?

Quinoa, farro, or couscous can be added to make the salad more filling.

Will the beets stain everything?

They may tint other ingredients slightly; roast separately if you want to prevent color bleeding.

Can I serve this cold?

Yes, though it tastes best slightly warm with creamy burrata.

What nuts pair best?

Pecans, pistachios, or walnuts complement the flavors beautifully.

Conclusion

This Holiday Roasted Beet and Sweet Potato Burrata Salad is a festive, wholesome dish that highlights seasonal produce with vibrant colors and bold flavors. Whether served as a show-stopping side or a hearty main, it’s a beautiful addition to any holiday table and a guaranteed crowd-pleaser.

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