Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the diced sweet potatoes with olive oil, salt, pepper, and smoked paprika.
3. Spread them out evenly on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and golden brown.

Step 2: Prepare the Cranberry Orange Vinaigrette

1. In a small saucepan, simmer fresh cranberries with 1/4 cup water for about 5 minutes, until they burst and soften.
2. Remove from heat and let cool slightly.
3. In a blender, combine the cooked cranberries, orange zest, orange juice, apple cider vinegar, honey, and a pinch of salt.
4. Blend until smooth, then slowly add the olive oil while blending to emulsify the dressing.
5. Taste and adjust seasoning with salt and pepper.

Step 3: Assemble the Salad

1. In a large salad bowl, combine mixed greens, roasted sweet potatoes, pomegranate seeds, sliced red onions, and roasted pecans.
2. Gently tear the burrata cheese into pieces and scatter it over the salad.

Step 4: Dress the Salad

1. Drizzle the cranberry orange vinaigrette over the salad.
2. Toss gently to coat the ingredients evenly.

Step 5: Serve

1. Transfer the salad to a serving platter.
2. Add a little extra vinaigrette on top for added flavor.
3. Serve immediately while the sweet potatoes are still slightly warm.