Step 1: Prepare the Sweet Potatoes

1. Preheat your grill to medium-high heat.
2. In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, salt, and pepper until evenly coated.
3. Place the sweet potato slices on the grill and cook for 4-5 minutes on each side or until they are tender with nice grill marks. Remove from the grill and set aside to cool slightly.

Step 2: Make the Pumpkin Seed Pesto

1. While the sweet potatoes are grilling, prepare the pesto. In a dry skillet, toast the raw pumpkin seeds over medium heat for 3-5 minutes, stirring frequently until they are lightly browned and fragrant. Remove from heat and let them cool.
2. In a food processor, combine the toasted pumpkin seeds, fresh basil leaves, parsley, minced garlic, and grated Parmesan cheese.
3. Pulse the mixture until everything is finely chopped. With the food processor running, slowly drizzle in the olive oil and lemon juice until a thick and smooth pesto forms. Taste and season with salt and pepper as needed.

Step 3: Assemble the Salad Base

1. On a large serving platter, arrange a bed of mixed greens.
2. Scatter the grilled sweet potato rounds evenly over the greens.

Step 4: Add Burrata and Pomegranate

1. Gently tear the burrata balls into halves or quarters and arrange them over the salad.
2. Sprinkle the pomegranate seeds generously over the entire salad for a burst of color and freshness.

Step 5: Drizzle with Pesto and Garnish

1. Drizzle the pumpkin seed pesto generously over the salad.
2. Garnish with fresh basil leaves and a handful of toasted pumpkin seeds for added texture and crunch.

Cooking Note:

• Grilling Sweet Potatoes: Grilling the sweet potatoes not only enhances their natural sweetness but also gives them a slight smoky flavor that pairs beautifully with the creamy burrata and the nutty pesto.
• Burrata Cheese: Ensure that the burrata is at room temperature when serving. This brings out its creamy texture and allows it to blend harmoniously with the other ingredients.
• Pumpkin Seed Pesto: Feel free to make the pesto in advance and store it in an airtight container in the refrigerator for up to a week. It can also be frozen for longer storage.