Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the diced sweet potatoes with olive oil, salt, pepper, smoked paprika, and cinnamon until evenly coated.
3. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized. Remove from the oven and let them cool slightly.

Step 2: Prepare the Cranberry Chutney

1. In a medium saucepan, combine the cranberries, orange juice, orange zest, maple syrup, cloves, nutmeg, cinnamon, and a pinch of salt.
2. Cook over medium heat, stirring occasionally, until the cranberries burst and the chutney thickens, about 10-15 minutes.
3. Remove from heat and let the chutney cool to room temperature.

Step 3: Make the Walnut Pesto

1. In a food processor, combine the toasted walnuts, fresh basil, grated Parmesan, chopped garlic, lemon juice, salt, and pepper.
2. Pulse until the mixture is finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency (it should be thick but spreadable).
4. Adjust seasoning if needed, then set aside.

Step 4: Assemble the Salad

1. On a large serving platter or individual plates, create a base of fresh arugula or mixed greens.
2. Scatter the roasted sweet potatoes over the greens.
3. Break the burrata into halves or quarters and arrange them around the salad.
4. Dollop generous spoonfuls of the cranberry chutney and walnut pesto over the salad.
5. Sprinkle pomegranate arils and extra toasted walnut halves over the top for added color and crunch.

Step 5: Serve and Enjoy

• Drizzle a bit of extra olive oil over the salad, if desired.
• Serve immediately for the best texture and flavor.