This Arugula Burrata Salad is not just packed with nutrition—it's bursting with flavor in every bite! The peppery arugula, creamy burrata, roasted sweet potatoes, and crunchy pepitas come together to create a deliciously balanced dish that’s as satisfying as it is nourishing. It’s the perfect blend of textures and tastes that’ll keep you coming back for more!
This salad with burrata cheese for the fall! I know how popular a burrata peach arugula salad is in the summer months, but I wanted to make a chilly-weather-inspired version!
I used to not like arugula because of the peppery taste but as I get older, I really enjoy it so much! As a Registered Dietitian, I know how important it is to retry foods every so often because our taste buds are always changing!
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What You’ll Need to Make This Arugula Burrata Salad
- Arugula – Peppery and fresh, arugula adds a vibrant green bite to this fall salad.
- Rotisserie Chicken – Tender and flavorful, rotisserie chicken provides a protein-packed, easy addition to the mix.
- Burrata – Creamy and rich, burrata brings a luxurious texture to each bite.
- Pepitas – Toasted pepitas add a nutty crunch, perfect for a bit of texture.
- Corn kernels – Sweet and juicy, corn kernels brighten the salad with a touch of natural sweetness.
- Golden raisins – Plump and chewy, golden raisins bring a subtle sweetness and tangy contrast.
- Sweet potatoes – Roasted sweet potatoes add warmth and a soft, earthy sweetness to the dish.
- Olive oil – A drizzle of olive oil ties everything together with smooth richness and flavor.
Simple Arugula Salad Dressing
- Shallot – Mild and slightly sweet, shallot adds a delicate onion flavor to the salad.
- Red wine vinegar – Tangy and sharp, red wine vinegar brings a bright acidity to balance the flavors.
- Agave – A touch of agave lends natural sweetness to round out the tang and spice.
- Dijon mustard – Creamy and sharp, Dijon mustard adds a bit of heat and depth to the dressing.
See recipe card for quantities.
How to Make Arugula Burrata Salad
Preheat oven: Preheat the oven to 400 degrees F.
Prep the sweet potatoes: In a large bowl, toss the diced sweet potatoes in olive oil and sprinkle with salt. Spread the sweet potatoes into a single layer on a baking sheet.
Bake sweet potatoes: Bake for 25-30 minutes or until the edges are golden brown. Set aside.
Make the corn: Coat the 2 corn on the cobs with olive oil and some salt and pepper. Place in an air fryer at 370 degrees F for 12-15 minutes or until tender.
Cut off the kernels: Once the corn has cooled off, cut the kernels off.
Make the salad: Assemble the salad by starting with the arugula base. Top the salad with the chicken, burrata, sweet potatoes, corn, pepitas, and golden raisins.
Make the salad dressing: Whisk all the ingredients for the salad dressing and drizzle over the salad.
Eat: Mix the salad and enjoy!
Hint: Buy sweet potatoes already cubed from the store to cut back on time.
Substitutions
Gluten-Free
- This recipe is naturally gluten-free!
Dairy-Free
- Either omit the burrata or make this dairy-free burrata recipe.
Vegan
- As with the dairy-free option, omit the burrata or make this homemade vegan burrata cheese recipe!
Nutrition
In general, this arugula burrata salad is a nutrient powerhouse! You will find fiber, protein, vitamins and minerals, and healthy fats in this recipe!
Arugula - is high in vitamins A, C, and K which support eye, immune, and bone health.
Sweet potatoes - Not only are they delish but they are high in fiber which is great for gut health, satiety, and managing blood pressure and blood sugars! Sweet potatoes are also high in vitamins A and C - promoting immune and eye health.
Storage
To store this salad, follow these tips:
Refrigerate Promptly: Store the salad in the fridge as soon as possible after making it, ideally within two hours to prevent bacterial growth.
Use an Airtight Container: Store the salad in a clean, airtight container to minimize exposure to air, which can cause wilting and spoilage.
Separate Dressings: Keep the dressing separate until you're ready to eat. This prevents the salad from getting soggy and helps maintain the freshness of the ingredients.
Layer Strategically: If your salad includes ingredients that wilt easily (like lettuce or arugula), place those at the bottom and hardier ingredients (like cucumbers or bell peppers) on top to help protect them.
Add a Paper Towel: Placing a paper towel in the container can help absorb excess moisture, keeping the greens crisp.
How Long Does Burrata Cheese Last in Fridge?
Burrata typically lasts about 5 to 7 days in the fridge after being opened, as long as it’s stored properly in its liquid or a sealed container. If it’s unopened, it can last until the expiration date printed on the package, usually around 1 to 2 weeks. Always check for any signs of spoilage, like off smells or changes in texture, before consuming!
Top tip
Let the burrata sit at room temperature for about 15-20 minutes before serving. This allows the creamy center to soften and become extra smooth, making every bite even more indulgent when paired with the fresh, peppery arugula!
FAQ
Fruits like figs, peaches, strawberries, and pears add sweetness and pair well with burrata! Slices of sourdough or a good baguette are perfect for spreading the burrata on. A drizzle of balsamic glaze enhances the creaminess with a sweet and tangy kick.
Yes, burrata is typically enjoyed raw! It’s best served fresh, allowing you to appreciate its creamy interior and delicate flavor. You can enjoy it on its own, paired with fresh tomatoes, drizzled with olive oil, or added to salads. Just be sure to keep it refrigerated until you're ready to eat to maintain its freshness!
I have a few on my website! I love this ground turkey taco salad for a lighter version of tacos! I also have this other fall and winter arugula salad with wild rice that is amazing!
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Arugula Burrata Salad
Ingredients
- 4-5 cups arugula
- 2 cups rotisserie chicken shredded
- 2 balls burrata
- 1 cup pepitas
- 2 cups corn kernels from corn on the cob
- ¾ cup golden raisins
- 2 sweet potatoes diced
- Olive oil
- Salt
Simple Arugula Salad Dressing
- 1 shallot finely minced
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon agave
- Salt and pepper to taste
- 2 teaspoons dijon mustard
Instructions
- Preheat the oven to 400 degrees F. In a large bowl, toss the diced sweet potatoes in olive oil and sprinkle with salt. Spread the sweet potatoes into a single layer on a baking sheet.
- Bake for 25-30 minutes or until the edges are golden brown. Set aside.
- Coat the 2 corn on the cobs with olive oil and some salt and pepper. Place in an air fryer at 370 degrees F for 12-15 minutes or until tender.
- Once the corn has cooled off, cut the kernels off.
- Assemble the salad by starting with the arugula base. Top the salad with the chicken, burrata, sweet potatoes, corn, pepitas, and golden raisins.
- Whisk all the ingredients for the salad dressing and drizzle over the salad.
- Mix the salad and enjoy!
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