For the Roasted Sweet Potatoes:

• 2 large sweet potatoes, peeled and cut into 1-inch cubes

• 2 tablespoons olive oil

• 1 teaspoon ground cinnamon (optional, for added warmth)

• Salt and pepper to taste

For the Salad Base:

• 6 cups mixed greens (arugula, baby spinach, or spring mix)

• 1 large ball of burrata cheese (or 2 smaller ones)

• ½ cup toasted pistachios, roughly chopped

• ¼ cup dried cranberries

For the Cranberry Balsamic Glaze:

• ½ cup cranberry juice (100% juice preferred)

• 2 tablespoons balsamic vinegar

• 1 tablespoon honey (or maple syrup)

• 1 teaspoon Dijon mustard

• Salt to taste

Optional Toppings/Substitutions:

• A handful of pomegranate seeds for extra tartness

• Crumbled goat cheese as an alternative to burrata

• Toasted walnuts or pecans instead of pistachios for a Southern flair

• Roasted beets or butternut squash in place of sweet potatoes