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Autumn Arugula Salad with Sweet Potato & Burrata

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Fall is here. Fall, glorious fall! The best season of the year. Amazing weather outside, and inside we are back to systems and order. The perfect season! And don’t even get me started on all the food! I love the savory fall food and the baked goods too 😉

This is one of my favorite fall meals – a big hearty salad. There’s something I love in the fall about a salad that mixes cold and warm ingredients. It feels so filling. This Autumn Arugula Salad with Sweet Potato & Burrata just fills you up with whole, hearty ingredients.

I love the warm sweet potatoes, and chicken on top of the cold arugula and burrata. The pecans add the perfect crunch and the corn adds just the right amount of fresh sweetness.

Have you had Burrata before? It’s basically a big pouch of fresh mozzarella filled with rich cream. It’s mild and creamy, and the perfect accent to all the big flavors in this salad. When you cut into it cream oozes out. It’s so delicious. You can usually find it in the nice cheese section of your grocery store, by the fresh mozzarella.

This salad can be made into individual salads or as a big salad to bring to gatherings. If you make them individual, top each with it’s own ball of burrata. If you’re making a large salad for a crowd, top with a couple pieces of burrata.

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5 from 1 vote

Autumn Arugula Salad with Sweet Potato & Burrata

This Autumn Arugula Salad with Sweet Potato & Burrata is filled with fall goodness: pecans, chicken, quinoa, charred corn, and creamy burrata
Author Shannon Lyon | Plum Street

Ingredients

Sweet Mustard Dressing

  • 4 tablespoons whole grain mustard
  • 1/3 cup mayo
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/3 cup maple syrup
  • 1 teaspoon brown sugar

Roasted Sweet Potatoes

  • 2 sweet potatoes, diced into cubes
  • olive oil
  • salt

Salad Ingredients

  • 4-5 cups arugula (or any other greens)
  • 1-2 cups shredded chicken, well salted (rotisserie chicken works great for this)
  • 1-2 balls burrata
  • 1 cup candied pecans (I started buying mine pre-candied to save time but you can sweeten them yourself if needed by cooking in a nonstick pan with a little maple syrup)
  • 2 ears fresh corn on the cob, cooked
  • optional, 1 cup cooked quinoa

Instructions

Sweet Mustard Dressing

  • Whisk all dressing ingredients together. Store in the fridge for up to a week.

Roasted Sweet Potatoes

  • Preheat oven to 400°F.
  • In a large bowl toss cubed sweet potatoes with 2-3 tablespoons of olive oil. Sprinkle generously with salt.
  • Spread sweet potatoes into a single layer on a large baking sheet.
  • Bake 25-30 minutes, until edges are golden brown and inside is soft. Set aside.

Salad Assembly

  • First prep your corn – cook it and cut off the cob, make the dressing, and get the other salad ingredients out.
  • Create the base of the salad with the arugula. Dress and toss some of the dressing with the greens. Then top with chicken, sweet potatoes, corn, and pecans. If desired, also add cooked quinoa, for a more filling salad.
  • Top salad with a large ball or two of burrata. Right before serving cut the burrata open so the cream spills out. (If you can't find burrata, fresh mozzarella will work too! Just rip it into shreds and top the salad.)
    This salad can be made into individual salads or as a big salad to bring to gatherings. If you make them individual, top each with it's own ball of burrata. If you're making a large salad for a crowd, top with a couple pieces of burrata.
  • Top if all off with a little more of the Mustard Dressing. Mix and enjoy!

I hope you love this Autumn Arugula Salad with Sweet Potato & Burrata as much as I do! It’s so whole and hearty. Be sure to tag me @plumstreetcollective if you make this. Happy Fall!

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2 Comments

  1. Caroline Farmer says:

    5 stars
    Even my young kids love this salad! The dressing is amazing and the burrata adds so much freshness among the fall flavors. With the chicken its a full meal!

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