Step 1: Grill the Sweet Potatoes

1. Preheat the Grill: Set your grill to medium heat, ensuring it’s clean and ready for use.
2. Prepare the Sweet Potatoes: Toss the sweet potato slices in olive oil, coating evenly. Season with a generous pinch of salt and pepper.
3. Grill the Potatoes: Place the sweet potato rounds directly on the grill. Cook for 4-5 minutes on each side, or until tender with clear grill marks. Remove from heat and set aside to cool slightly.

Step 2: Make the Cranberry Pepita Pesto

1. Gather Ingredients: In a food processor, combine fresh cranberries (or dried), pumpkin seeds, basil leaves, olive oil, lemon juice, salt, and pepper.
2. Blend: Pulse the mixture until smooth. If the pesto feels too thick, drizzle in more olive oil, one teaspoon at a time, to reach your desired consistency. Taste and adjust seasoning as needed.

Step 3: Assemble the Salad

1. Arrange the Greens: On a large serving platter, create a bed with your choice of mixed greens (arugula, spinach, or kale).
2. Layer the Sweet Potatoes: Place the grilled sweet potato rounds over the greens in an even layer.
3. Add the Burrata: Tear the burrata cheese into bite-sized pieces and distribute them evenly over the salad.
4. Drizzle the Pesto: Spoon the cranberry pepita pesto over the top, ensuring each layer is well-coated.
5. Garnish: Sprinkle pomegranate seeds over the salad for a festive finish.