Step 1: Grill the Sweet Potatoes and Beets

1. Preheat a grill or grill pan to medium-high heat.
2. Toss the sweet potato and beet slices in olive oil and season with salt and pepper.
3. Grill the vegetables for about 4-5 minutes on each side or until tender with grill marks. Remove from heat and set aside to cool slightly.

Step 2: Prepare the Pumpkin Seed Pesto

1. In a food processor, combine the toasted pumpkin seeds, basil, parsley, and garlic. Pulse until the mixture is coarsely chopped.
2. Add the Parmesan cheese and pulse a few more times.
3. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, spreadable consistency. Season with salt and pepper to taste.

Step 3: Make the Lemon Honey Dressing

1. In a small bowl, whisk together the lemon juice, honey, and olive oil until well combined.
2. Season the dressing with salt and pepper to taste. Set aside.

Step 4: Assemble the Salad

1. Arrange the arugula or mixed greens on a large serving platter or individual plates.
2. Place the grilled sweet potatoes and beets on top of the greens in an alternating pattern.
3. Tear the burrata into pieces and place it over the grilled vegetables.
4. Sprinkle pomegranate seeds over the salad for color and flavor.

Step 5: Drizzle with Pesto and Dressing

1. Spoon the pumpkin seed pesto over the salad, allowing some of it to drizzle over the burrata and vegetables.
2. Lightly drizzle the lemon honey dressing over the entire salad.
3. Add a pinch of salt and pepper, if desired, before serving.