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 slices with olive oil, smoked paprika, salt, and pepper until well coated.
3. Grill the sweet potato slices for about 4-5 minutes on each side or until they develop nice grill marks and are tender. Remove from the grill and set aside to cool slightly.

Step 2: Make the Pumpkin Seed Pesto

1. In a dry skillet over medium heat, toast the raw pumpkin seeds for 2-3 minutes, stirring frequently until they begin to pop and are golden brown. Transfer them to a food processor and let cool.
2. Add the fresh basil, grated Parmesan, minced garlic, lemon zest, and lemon juice to the food processor with the pumpkin seeds.
3. Pulse a few times to combine the ingredients. With the food processor running, slowly drizzle in the olive oil until the mixture reaches your desired pesto consistency. Scrape down the sides as needed.
4. Season the pesto with salt and pepper to taste. If the pesto is too thick, add more olive oil a tablespoon at a time.

Step 3: Assemble the Salad

1. Arrange the arugula or mixed greens on a large serving platter or in individual bowls.
2. Place the grilled sweet potato slices over the greens, followed by dollops of burrata cheese. Tear the burrata slightly to expose the creamy center.
3. Drizzle generous spoonfuls of pumpkin seed pesto over the salad.
4. Garnish with toasted pumpkin seeds and fresh basil leaves.

Step 4: Finishing Touches

1. Serve the salad with lemon wedges on the side for an extra burst of freshness.
2. If desired, drizzle a light balsamic glaze over the top for a touch of sweetness and added complexity.