Step 1: Prepare the Sweet Potatoes

1. Preheat your grill to medium-high heat, around 400°F.
2. In a large bowl, toss the sweet potato rounds with 2 tablespoons of olive oil, salt, and pepper. Ensure each slice is evenly coated.
3. Place the sweet potatoes directly on the grill grates. Grill for 3-4 minutes per side or until they are tender and have nice grill marks. Remove from the grill and set aside to cool slightly.

Step 2: Make the Maple Pecans

1. In a medium skillet over medium heat, add the raw pecans.
2. Drizzle the maple syrup over the pecans and sprinkle with cinnamon and a pinch of salt.
3. Stir frequently, toasting the pecans until the syrup caramelizes and coats the nuts, about 5-7 minutes. Be careful not to burn them.
4. Transfer the pecans onto parchment paper to cool and harden.

Step 3: Prepare the Cinnamon Glaze

1. In a small bowl, whisk together honey (or maple syrup), ground cinnamon, apple cider vinegar, and extra-virgin olive oil.
2. Season with salt and pepper to taste. Adjust the sweetness or tanginess as needed.

Step 4: Assemble the Salad

1. Spread the arugula or mixed greens evenly on a large serving platter.
2. Arrange the grilled sweet potato rounds over the greens.
3. Tear the burrata into pieces and distribute it evenly across the salad.
4. Scatter the maple pecans over the top.

Step 5: Drizzle and Garnish

1. Generously drizzle the cinnamon glaze over the salad, ensuring it coats the sweet potatoes and greens.
2. Garnish with fresh herbs like basil or mint for a pop of color and added flavor.