**Ingredients:

*For the Salad:

- 2 medium sweet potatoes, peeled and sliced into ½-inch rounds

- 1 tbsp olive oil

- Salt and pepper, to taste

- 4 cups arugula or mixed greens

- 8 oz burrata cheese, torn into pieces

- ¼ cup pomegranate arils (optional, for garnish)

- ¼ cup toasted pepitas

*For the Cranberry Pepita Pesto:

- ½ cup dried cranberries

- ¼ cup toasted pepitas

- 1 small garlic clove

- ½ cup fresh basil leaves

- ¼ cup grated Parmesan cheese

- ¼ cup olive oil

- Juice of ½ lemon

- Salt and pepper, to taste

1. Preheat the grill to medium heat. Toss sweet potato slices with olive oil, salt, and pepper. Grill for 4–5 minutes per side until tender and slightly charred.

2. In a food processor, blend all pesto ingredients until smooth, adjusting oil as needed for consistency.

3. Arrange greens on a serving platter, top with grilled sweet potatoes, torn burrata, and drizzle with cranberry pepita pesto.

4. Garnish with pomegranate arils and extra pepitas for crunch. Serve immediately and enjoy!