Step 1: Roast the Sweet Potatoes

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper until well coated.
3. Spread the sweet potatoes in a single layer on the baking sheet and roast for 25-30 minutes, or until tender and golden brown. Flip halfway through to ensure even roasting. Set aside to cool.

Step 2: Prepare the Cranberry Vinaigrette

1. In a small saucepan, combine the cranberries with 2 tablespoons of water and cook over medium heat for 5-7 minutes until they begin to soften and burst.
2. Transfer the cranberries to a blender or food processor. Add honey or maple syrup, Dijon mustard, and red wine vinegar, and blend until smooth.
3. Slowly drizzle in the olive oil while blending to create a creamy emulsion. Season with salt and pepper to taste. Set aside.

Step 3: Toast the Pecans

1. In a dry skillet over medium heat, add the pecans and toast them for 4-5 minutes, stirring frequently until fragrant. Be careful not to burn them. Remove from heat and let cool.

Step 4: Assemble the Salad

1. In a large serving bowl, arrange the mixed greens as the base layer.
2. Scatter the roasted sweet potatoes and dried cranberries over the greens.
3. Gently tear the burrata into pieces and place it on top of the salad.
4. Sprinkle the toasted pecans over the salad for a crunchy finish.

Step 5: Drizzle with Cranberry Vinaigrette

1. Just before serving, drizzle the cranberry vinaigrette generously over the salad.
2. Toss lightly to coat the ingredients evenly with the dressing.