Burrata Salad with Pomegranate and Pesto

There are salads, and then there are moments of pure culinary bliss. This Burrata Salad with Pomegranate and Pesto is the latter. Imagine creamy burrata nestled alongside vibrant pomegranate seeds, peppery arugula, and a drizzle of aromatic pesto. It’s a dish that feels indulgent yet light, fancy yet effortless.

The first time I made this salad, it was for a holiday dinner. I wanted something that felt celebratory but didn’t require hours in the kitchen. As I brought it to the table, the jewel-like pomegranate seeds caught everyone’s eye, and the first bite won their hearts. Now, this salad is a staple for both special occasions and everyday indulgence.

Whether you’re hosting or just treating yourself, this salad is a perfect blend of elegance and simplicity. Let’s make something beautiful.

This Burrata Salad with Pomegranate and Pesto is a visually stunning dish that combines creamy burrata with sweet-tart pomegranate seeds, fresh greens, and the bold flavors of basil pesto. Finished with a drizzle of olive oil and a sprinkle of toasted nuts, it’s a salad that tastes as good as it looks.

The recipe is quick to prepare and requires no cooking, making it perfect for both weeknight dinners and special occasions. With its balance of textures and flavors, this salad is sure to impress.

Exciting Story

The first time I served this salad, it was part of a backyard dinner party. My guests—a mix of adventurous eaters and salad skeptics—were intrigued by the combination of burrata and pomegranate. By the end of the night, not a single leaf or seed was left on the platter, and everyone was asking for the recipe. It’s a dish that starts conversations and leaves lasting impressions.

Why This Burrata Salad with Pomegranate and Pesto

What Makes It Special

• Creamy and Crunchy: The burrata’s rich creaminess pairs perfectly with the crisp pomegranate seeds.
• Bright and Bold: The pesto adds a savory, herby kick that balances the sweetness of the pomegranate.
• Effortless Elegance: A stunning dish that requires minimal prep and no cooking.
• Versatile: Works as an appetizer, side, or light main course.

What You Need for Burrata Salad with Pomegranate and Pesto

For the Salad:

• 2 balls of fresh burrata (about 8 oz each)
• 4 cups arugula or mixed baby greens
• 1/2 cup pomegranate seeds
• 1/4 cup toasted pine nuts or slivered almonds
• 2 tbsp extra-virgin olive oil
• Salt and freshly ground black pepper, to taste

For the Pesto:

• 2 cups fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 1 clove garlic
• 1/3 cup olive oil
• Salt and pepper, to taste

How to Make Burrata Salad with Pomegranate and Pesto

1. Prepare the Pesto: In a food processor, combine basil, Parmesan, toasted pine nuts, and garlic. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste.
2. Assemble the Salad: On a large serving platter, arrange the arugula or mixed greens. Tear the burrata balls into large pieces and scatter them over the greens.
3. Add Toppings: Sprinkle the pomegranate seeds and toasted pine nuts or almonds over the salad. Drizzle with the pesto and olive oil.
4. Season and Serve: Finish with a light sprinkle of salt and freshly ground black pepper. Serve immediately with crusty bread or as a standalone dish.

Tips for Burrata Salad with Pomegranate and Pesto

• Use the freshest burrata you can find for the best flavor and texture.
• For extra crunch, add a handful of thinly sliced radishes.
• If pomegranates aren’t in season, substitute with dried cranberries or fresh raspberries.

Substitutions and Variations

• Swap arugula for spinach, kale, or mixed greens.
• Use walnuts or pistachios instead of pine nuts in the pesto.
• Add a drizzle of balsamic glaze for an extra layer of flavor.
• Replace burrata with fresh mozzarella or goat cheese if needed.

Make a Healthier Version

• Use a light olive oil in the pesto.
• Replace Parmesan with nutritional yeast for a vegan-friendly option.
• Opt for a mix of baby spinach and kale for extra nutrients.

Closing for Burrata Salad with Pomegranate and Pesto

And there you have it! This Burrata Salad with Pomegranate and Pesto is a perfect blend of creamy, crunchy, and vibrant flavors. Whether it’s a holiday feast or a casual dinner, this dish is sure to impress. Don’t forget to share your creations and check out our other fresh and flavorful recipes. Buon appetito!

Frequently Asked Questions for Burrata Salad with Pomegranate and Pesto

1. Can I make this salad ahead of time? Yes! Assemble the greens and toppings ahead, but add the burrata, pesto, and olive oil just before serving.
2. What if I don’t have a food processor for the pesto? Use a mortar and pestle or finely chop the ingredients by hand and mix with olive oil.
3. Can I use store-bought pesto? Absolutely. High-quality store-bought pesto works well in a pinch.
4. How do I toast nuts for the recipe? Place the nuts in a dry skillet over medium heat and stir frequently until golden and fragrant.
5. Can I use a different cheese? Fresh mozzarella or goat cheese are great alternatives to burrata.
6. What pairs well with this salad? Serve it with crusty bread, grilled chicken, or a glass of crisp white wine.
7. How do I deseed a pomegranate easily? Cut it in half and gently tap the back with a wooden spoon over a bowl to release the seeds.
8. Can I make this vegan? Yes! Use vegan cheese or omit it altogether, and replace Parmesan with nutritional yeast in the pesto.
9. How do I store leftovers? Store components separately in airtight containers in the refrigerator for up to 2 days.
10. Can I add protein to this salad? Grilled shrimp, chicken, or roasted chickpeas make excellent additions.
11. What’s the best way to serve burrata? Always serve burrata at room temperature for the best texture and flavor.
12. Can I use frozen pomegranate seeds? Yes, thaw them first and pat dry to avoid excess moisture.