Step 1: Roast the Sweet Potatoes

1. Preheat the Oven: Set your oven to 425°F (220°C).
2. Prepare Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, salt, and pepper until evenly coated.
3. Roast: Spread the sweet potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, flipping them halfway through, until they are tender and lightly caramelized.

Step 2: Make the Vinaigrette

1. Combine Ingredients: In a small bowl or jar, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Mix until smooth and emulsified.

Step 3: Assemble the Salad

1. Combine Greens: Place the fresh arugula in a large salad bowl.
2. Add Sweet Potatoes: Allow the roasted sweet potatoes to cool slightly, then add them to the salad.
3. Top with Cheese: Tear the burrata into bite-sized pieces and distribute them across the salad.
4. Add Nuts and Cranberries: Sprinkle toasted walnuts and dried cranberries over the salad. If desired, include crumbled feta for additional tang.

Step 4: Dress and Serve

1. Drizzle Vinaigrette: Just before serving, pour the apple cider vinaigrette over the salad and gently toss to combine.
2. Serve: Plate the salad and enjoy this fresh, flavorful dish immediately!