Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the cubed sweet potatoes with olive oil, salt, and black pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes or until the sweet potatoes are golden brown and tender, flipping halfway through to ensure even cooking.
5. Once roasted, set aside to cool slightly.

Step 2: Make the Candied Pecans

1. In a skillet over medium heat, melt the unsalted butter.
2. Add the pecan halves, brown sugar, cinnamon, and a pinch of salt. Stir continuously to coat the pecans.
3. Cook for about 5-7 minutes, or until the sugar has fully dissolved and the pecans are caramelized.
4. Spread the candied pecans on a piece of parchment paper to cool and harden.

Step 3: Prepare the Maple Glaze

1. In a small saucepan over medium heat, combine the maple syrup, apple cider vinegar, Dijon mustard, cinnamon, and cayenne pepper (if using).
2. Season with a pinch of salt and black pepper, and whisk until the ingredients are well combined.
3. Bring the mixture to a simmer and let it cook for 3-5 minutes or until slightly thickened. Remove from heat and let it cool.

Step 4: Assemble the Salad

1. On a large serving platter or salad bowl, arrange a bed of arugula or mixed greens.
2. Distribute the roasted sweet potatoes over the greens.
3. Gently tear the burrata into large chunks and place it on top of the salad.
4. Drizzle the maple glaze generously over the salad, making sure to coat the sweet potatoes and greens.

Step 5: Add the Finishing Touches

1. Scatter the candied pecans over the salad.
2. Sprinkle pomegranate seeds for a burst of color and a sweet-tart flavor.
3. Garnish with fresh thyme or rosemary sprigs if desired.
4. Serve immediately and enjoy this delicious holiday dish with family and friends!