Step 1: Prepare the Sweet Potato Wedges

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss the sweet potato wedges with olive oil, garlic powder, salt, and pepper.
4. Add the fresh rosemary sprigs, gently crushing them to release their aroma.
5. Spread the wedges evenly on the baking sheet, making sure they don’t overlap.
6. Bake for 25-30 minutes, turning halfway through until golden brown and crispy.

Step 2: Toast the Walnuts

1. While the sweet potatoes are baking, heat a small pan over medium heat.
2. Add the walnuts and toast them for about 3-4 minutes, stirring frequently until they are golden and fragrant.
3. Remove from heat and let them cool.

Step 3: Prepare the Salad Ingredients

1. In a large salad bowl, combine mixed greens, pomegranate seeds, cherry tomatoes, and sliced red onion.
2. Tear the burrata cheese into smaller pieces and add it to the salad bowl.

Step 4: Make the Dressing

1. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
2. Taste and adjust the seasoning if needed.

Step 5: Assemble the Salad

1. Drizzle the dressing over the mixed greens and toss gently to coat the ingredients evenly.
2. Top the salad with toasted walnuts and fresh basil leaves.

Step 6: Serve

1. Place the rosemary-infused sweet potato wedges on a serving platter alongside the salad.
2. Serve immediately while the sweet potato wedges are still warm for the best flavor.