Roasted sweet potato salad with hazelnuts, persimmon, and burrata

Based on 8 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“I love to develop recipes with a focus on color combinations—since, after all, we eat with our eyes first. Sweet potato, persimmon, burrata, and garden cress make a great combination in look, but most importantly in taste.”

Difficulty

Easy 👌
20
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
600 g sweet potatoes
50 g hazelnuts
persimmon
burrata cheese
1 tbsp vegetable oil
red onion
1 tsp Dijon mustard
1 tbsp grainy mustard
lemon
1 tsp honey
1 tbsp olive oil
garden cress (for serving)
salt
pepper
Metric
Imperial

Utensils

  • oven
  • 2 cutting boards
  • 2 knives
  • baking sheet
  • bowl (small)
  • citrus press
  • whisk
  • bowl (large)

Nutrition per serving

Cal
534
Protein
14 g
Fat
28 g
Carb
51 g
  • Step 1/4

    Preheat oven to 200°C/390°F. Peel, halve, and slice sweet potato. Transfer to a baking sheet and toss with vegetable oil and some salt. Bake for approx. 15 min., or until sweet potato is tender.
    • 600 g sweet potatoes
    • 1 tbsp vegetable oil
    • salt
    • oven
    • cutting board
    • knife
    • baking sheet

    Preheat oven to 200°C/390°F. Peel, halve, and slice sweet potato. Transfer to a baking sheet and toss with vegetable oil and some salt. Bake for approx. 15 min., or until sweet potato is tender.

  • Step 2/4

    Add hazelnuts to the baking sheet with the sweet potato and bake at 200°C/390°F for approx. 5 min. more, or until the hazelnuts are golden brown. Remove baking sheet from the oven and let cool. In the meantime, thinly slice the persimmon and red onion.
    • 50 g hazelnuts
    • persimmon
    • red onion

    Add hazelnuts to the baking sheet with the sweet potato and bake at 200°C/390°F for approx. 5 min. more, or until the hazelnuts are golden brown. Remove baking sheet from the oven and let cool. In the meantime, thinly slice the persimmon and red onion.

  • Step 3/4

    Add Dijon mustard, grainy mustard, lemon juice, honey, and olive oil to a small bowl and stir to combine. Season with salt and pepper to taste.
    • 1 tsp Dijon mustard
    • 1 tbsp grainy mustard
    • lemon
    • 1 tsp honey
    • 1 tbsp olive oil
    • salt
    • pepper
    • bowl (small)
    • citrus press
    • whisk

    Add Dijon mustard, grainy mustard, lemon juice, honey, and olive oil to a small bowl and stir to combine. Season with salt and pepper to taste.

  • Step 4/4

    Roughly chop roasted hazelnuts. Add cooled sweet potato, persimmon, and the mustard vinaigrette to a large bowl, stir to combine, and serve salad on plates. Tear apart burrata and place on top of the salad, along with roasted hazelnuts, red onion, and garden cress. Season with pepper to taste and enjoy!
    • burrata cheese
    • garden cress (for serving)
    • pepper
    • cutting board
    • knife
    • bowl (large)

    Roughly chop roasted hazelnuts. Add cooled sweet potato, persimmon, and the mustard vinaigrette to a large bowl, stir to combine, and serve salad on plates. Tear apart burrata and place on top of the salad, along with roasted hazelnuts, red onion, and garden cress. Season with pepper to taste and enjoy!