Step 1: Prepare the Sweet Potatoes

1. Preheat your grill or grill pan to medium-high heat.
2. In a large bowl, toss the sweet potato slices with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Place the sweet potato rounds on the hot grill and cook for 4-5 minutes per side, or until grill marks appear and the potatoes are tender. Remove from the grill and set aside.

Step 2: Make the Pepita Pesto

1. In a food processor, combine the toasted pepitas, fresh basil, parsley, garlic, and Parmesan cheese.
2. Pulse until finely chopped, then gradually stream in the olive oil while blending until a smooth consistency is reached.
3. Add lemon juice, salt, and pepper. Blend briefly to incorporate. Taste and adjust seasoning if needed.

Step 3: Assemble the Salad

1. Arrange the grilled sweet potato rounds on a large serving platter.
2. Tear the burrata cheese into pieces and distribute evenly over the grilled sweet potatoes.
3. Scatter the fresh arugula leaves on top of the sweet potatoes and burrata.

Step 4: Drizzle with Pesto

1. Spoon the pepita pesto generously over the salad, ensuring an even coating.
2. Drizzle balsamic glaze over the top for an extra layer of sweetness and tang (optional).

Step 5: Garnish and Serve

1. Sprinkle extra toasted pepitas on top for a crunchy garnish.
2. Serve immediately, while the sweet potatoes are still warm and the burrata is creamy.