Farmers Market Salad Recipe
burrata, farm squash, figs, pomegranate, sweet potato & sunchoke crisp
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Sweet Potato and Sunchoke Crisp
Preheat the oven to 400°F (200°C). Slice the sweet potato and sunchokes thinly, toss with olive oil, salt, and pepper, and spread on a baking sheet. Bake for 20-25 minutes until crispy, flipping halfway through.
- 2
Prepare the Farm Squash
While the sweet potato and sunchokes are baking, slice the farm squash into thin rounds. In a skillet, heat a tablespoon of olive oil over medium heat and sauté the squash for about 5-7 minutes until tender. Season with salt and pepper.
- 3
Assemble the Salad
In a large bowl, combine the sautéed squash, fresh figs (halved), pomegranate seeds, and fresh herbs. Gently mix to combine.
- 4
Add the Burrata
Tear the burrata into pieces and gently place on top of the salad mixture.
- 5
Finish with Crisps
Once the sweet potato and sunchoke crisps are done, allow them to cool slightly, then sprinkle them over the salad. Drizzle with remaining olive oil and season with additional salt and pepper to taste.
- 6
Serve
Serve immediately, enjoying the combination of flavors and textures.
