Step 1: Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). In a mixing bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper until evenly coated.

Step 2: Roast the Sweet Potatoes
Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the sweet potatoes are tender and lightly caramelized, stirring halfway through for even roasting.

Step 3: Make the Dressing
While the sweet potatoes are roasting, prepare the honey Dijon dressing. In a small bowl, whisk together 2 tablespoons of olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and emulsified.

Step 4: Assemble the Salad
Once the sweet potatoes are done, let them cool slightly. Place them in a serving bowl and drizzle with half of the honey Dijon dressing. Gently toss to coat.

Step 5: Add Burrata and Pumpkin Seeds
Arrange the torn burrata pieces over the warm sweet potatoes. Sprinkle with toasted pumpkin seeds for added crunch.

Step 6: Top with Fresh Herbs and Lemon Zest
Sprinkle fresh parsley and lemon zest on top for a fresh and zesty finish.

Step 7: Serve with Remaining Dressing
Serve the salad warm, drizzled with the remaining honey Dijon dressing for an extra layer of flavor.