Step 1: Prepare the Sweet Potatoes

1. Preheat your grill or grill pan to medium-high heat.
2. In a large bowl, toss the sweet potato rounds with olive oil, salt, and pepper until well coated.
3. Grill the sweet potato slices for 4-5 minutes per side, or until they have distinct grill marks and are tender. Remove from the grill and set aside to cool slightly.

Step 2: Grill the Apple Slices

1. Lightly brush the apple slices with a bit of olive oil to prevent sticking.
2. Grill the apple slices for about 2 minutes per side, just until they have light grill marks and are slightly softened. Set aside.

Step 3: Make the Pumpkin Seed Pesto

1. In a food processor, combine the fresh basil, toasted pumpkin seeds, Parmesan cheese, garlic, sea salt, and black pepper.
2. Pulse the mixture a few times to chop the ingredients.
3. With the food processor running, slowly stream in the olive oil until the pesto reaches your desired consistency. Scrape down the sides as needed to ensure everything is well blended.
4. Add lemon juice and pulse once more to combine. Taste and adjust the seasoning if necessary.

Step 4: Assemble the Salad

1. On a large serving platter or salad bowl, spread the mixed greens as a base.
2. Arrange the grilled sweet potato rounds and apple slices on top of the greens.
3. Tear the burrata into large chunks and gently place them among the sweet potatoes and apples.
4. Drizzle the pumpkin seed pesto generously over the salad.

Step 5: Add Finishing Touches

1. Sprinkle the salad with toasted pumpkin seeds for added crunch.
2. Garnish with fresh herbs, like basil or mint, for a burst of flavor.
3. Finish with an extra drizzle of olive oil and a light sprinkle of salt and pepper, if desired.