Step 1: Prepare the Sweet Potatoes

1. Preheat your grill to medium-high heat.
2. Toss the sweet potato slices in olive oil, ensuring they are evenly coated. Sprinkle with salt and pepper.
3. Grill the sweet potato slices for 4-5 minutes on each side or until tender and charred. Set aside to cool slightly.

Step 2: Prepare the Apple Cider Pecan Dressing

1. In a small mixing bowl, combine the apple cider vinegar, apple cider, and maple syrup.
2. Add the Dijon mustard and season with salt and pepper. Whisk until all ingredients are fully blended.
3. Slowly drizzle in the olive oil, whisking continuously to create an emulsified dressing.
4. Add the finely chopped pecans, stirring well to combine.

Step 3: Assemble the Salad

1. On a large serving platter, spread the arugula or mixed salad greens evenly.
2. Arrange the grilled sweet potato rounds over the greens.
3. Place the burrata in the center of the salad. Gently tear the burrata open to let some of the creamy inside spill onto the salad.
4. Drizzle a generous amount of the apple cider pecan dressing over the salad, ensuring the burrata and sweet potatoes are coated.

Step 4: Garnish

1. Sprinkle pomegranate seeds over the salad for a burst of color and a hint of sweetness, if desired.

Cooking Note

• For an alternative method, sweet potatoes can also be roasted in an oven at 400°F (200°C) for 20-25 minutes until golden and tender.
• The dressing can be made a day ahead and stored in the refrigerator to allow the flavors to deepen.

Serving Suggestions

• This salad pairs excellently with roasted chicken, grilled fish, or even as a vibrant vegetarian main course.
• For a complete fall-themed menu, serve alongside a warm butternut squash soup or roasted Brussels sprouts.

Tips

• For added crunch, toast the pecans before adding them to the dressing. This brings out the nutty flavor and enhances the salad’s texture.
• If burrata isn’t available, fresh mozzarella or a soft goat cheese can be a good substitute.
• When grilling sweet potatoes, make sure the grill is hot to get a nice char without overcooking the inside.
• Adjust the sweetness of the dressing by varying the amount of maple syrup to suit your taste preference.