Step 1: Roast the Sweet Potatoes

1. Preheat the oven to 400°F (200°C).
2. Spread cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Toss to coat the sweet potatoes evenly and arrange in a single layer.
4. Roast in the oven for 25-30 minutes, turning halfway through, until tender and golden. Set aside to cool slightly.

Step 2: Make the Pumpkin Seed Pesto

1. In a food processor, combine toasted pumpkin seeds, basil, parsley, garlic, and Parmesan cheese.
2. Pulse until the ingredients are roughly chopped.
3. With the motor running, slowly pour in the olive oil until the mixture is smooth but still slightly textured.
4. Add lemon juice, and season with salt and pepper to taste. Adjust consistency by adding more olive oil if needed.

Step 3: Prepare the Cranberries

1. If using fresh cranberries, place them in a small saucepan with a splash of water over low heat.
2. Simmer for about 5 minutes until the cranberries soften and begin to release their juices. Remove from heat and allow to cool.
3. If using dried cranberries, simply set them aside for assembly.

Step 4: Assemble the Salad

1. On a large serving platter, arrange the roasted sweet potato cubes as the base layer.
2. Spoon small dollops of pumpkin seed pesto over the sweet potatoes.
3. Tear the burrata into pieces and place them evenly across the salad.
4. Sprinkle with softened or dried cranberries, and add the chopped candied pecans.

Step 5: Final Touches

1. Garnish with fresh herbs if desired.
2. Drizzle with additional olive oil or a bit of the cranberry juices for extra flavor and color.
3. Serve immediately or allow to sit at room temperature for 15 minutes to enhance the flavors.