Step 1: Roast the Sweet Potatoes

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Prepare the Sweet Potatoes: In a large bowl, toss cubed sweet potatoes with olive oil, salt, and pepper.
3. Roast: Spread the sweet potatoes on a lined baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.

Step 2: Make the Cranberry-Pomegranate Glaze

1. Combine Ingredients: In a small saucepan, mix together cranberries, pomegranate juice, honey, and balsamic vinegar.
2. Simmer & Thicken: Cook over medium heat, stirring occasionally, until cranberries burst and the mixture thickens slightly (about 10-15 minutes).
3. Cool: Remove from heat and let the glaze cool slightly before drizzling.

Step 3: Assemble the Salad

1. Prepare the Base: Arrange mixed greens in a large serving bowl or platter.
2. Add Roasted Sweet Potatoes: Layer the warm sweet potatoes on top of the greens.
3. Add Burrata: Tear the burrata cheese into pieces and distribute evenly.
4. Drizzle with Glaze: Pour the cranberry-pomegranate glaze over the salad for a tangy-sweet finish.
5. Garnish & Serve: Sprinkle with pomegranate seeds and fresh herbs for an elegant touch.