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Holiday Roasted Beet and Sweet Potato Burrata Salad

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This Holiday Roasted Beet and Sweet Potato Burrata Salad is a colorful, festive dish featuring caramelized vegetables, creamy burrata, crunchy nuts, citrus, and a tangy-sweet pomegranate-balsamic dressing. Perfect for celebrations or cozy seasonal meals.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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, 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 + splash of balsamic)
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup or honey
  • Pinch of salt and black pepper

Instructions

  1. Roast the Vegetables: Preheat oven to 400°F (205°C). Toss sweet potatoes and beets with olive oil, garlic powder, paprika (if using), salt, and pepper. Spread on a parchment-lined sheet pan. Roast for 30–40 minutes, flipping halfway, until caramelized and tender. Roast beets separately to avoid color transfer if desired.
  2. Make the Dressing: In a bowl, whisk together olive oil, balsamic vinegar, pomegranate molasses, Dijon mustard, maple syrup, salt, and pepper until well combined. Adjust to taste.
  3. Assemble the Salad: Arrange greens on a large platter. Top with warm roasted vegetables. Add torn or whole burrata, pomegranate seeds, toasted nuts, citrus slices, and optional onions.
  4. Finish: Drizzle dressing generously over the salad. Sprinkle with flaky sea salt and black pepper over the burrata. Serve immediately while vegetables are warm and burrata is creamy.

Notes

  • Roast vegetables ahead and reheat before assembling for ease.
  • Use fresh mozzarella, goat cheese, or ricotta if burrata isn’t available.
  • Add cooked grains like quinoa or farro to make it heartier.
  • Swap pecans with candied or spiced nuts for added crunch.
  • Store ingredients separately and dress before serving to keep greens fresh.

Nutrition

Find it online: https://savorymomskitchen.com/holiday-roasted-beet-and-sweet-potato-burrata-salad/