pesto shrimp and sweet potato burrata salad
A hearty, healthy bowl with a crunchy kale base and slathered in a creamy honey mustard dressing.
Ingredients
- 2 medium sweet potatoes, sliced into matchsticks
- 2 tbsp paprika
- 1 tsp chipotle chili powder
- 1 tsp dried oregano
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 lb large shrimp, thawed, peeled, and deveined
- 1/3 cup pesto, homemade or store bought
- 1/4 tsp red pepper flakes, or to taste
- 5-6 cups kale, roughly chopped
- 1 cup mixed fresh herbs (I like chives, dill, mint, basil, and cilantro)
- 1 avocado, diced
- 8 oz burrata, roughly torn
creamy honey mustard dressing
- 1/2 cup plain whole milk Greek yogurt
- 2 tbsp dijon mustard
- 1 tbsp whole grain mustard
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 2 cloves garlic, minced or grated
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
- Toss the sweet potatoes with 1 tablespoon paprika, chipotle chili powder, oregano, garlic powder, onion powder, and a big pinch of salt and pepper. Spread in an even layer and roast 20-25 minutes until tender and slightly crisped.
- Dry the shrimp well by pressing with paper towels. Toss with the remaining tablespoon of paprika, the pesto, red pepper flakes, salt and pepper.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Working in batches as needed, cook the shrimp 2-3 minutes per side until opaque. Remove.
- To make the dressing, combine ingredients in a jar and shake vigorously until emulsified. You can also throw into a food processor and blitz until smooth, about a minute.
- Assemble the salad! Fill a bowl with the kale and herbs and massage the greens with a few spoonfuls of dressing until the kale softens and darkens. Arrange the potatoes, avocado, and shrimp on the greens. Break the burrata over top. Drizzle with more dressing and serve the rest on the side.
Notes
*To store: Kale is a hearty green so it can be stored for up to 3 days with the dressing. If you plan to have leftovers, I recommend assembling individual salads at the time of serving.
*Burrata substitute: If you don't like or can't find burrata, use fresh mozzarella or feta instead.