Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, black pepper, and smoked paprika. Spread them in a single layer on a parchment-lined baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

Step 2: Prepare the Honey Roasted Pumpkin Seeds

While the sweet potatoes are roasting, mix the pumpkin seeds with olive oil, honey, salt, and cinnamon in a small bowl. Spread them onto a separate baking sheet and roast at 350°F (175°C) for 8-10 minutes, stirring halfway through. Remove from the oven and let cool.

Step 3: Make the Basil Pesto

In a food processor, combine the basil leaves, Parmesan cheese, toasted pine nuts, and garlic. Pulse until finely chopped. Slowly drizzle in the olive oil while blending until smooth. Add lemon juice, salt, and black pepper to taste.

Step 4: Assemble the Salad

On a serving platter, arrange the arugula or mixed greens. Scatter the roasted sweet potatoes and cherry tomatoes over the greens. Tear the burrata into bite-sized pieces and place them throughout the salad.

Step 5: Drizzle & Garnish

Drizzle the salad with the basil pesto and balsamic glaze (if using). Sprinkle the honey roasted pumpkin seeds on top for crunch. Garnish with fresh basil leaves and serve immediately.