Grilled Sweet Potato & Burrata Salad with Cranberry Pepita Pesto

Preheat the grill to medium heat.
Toss the sweet potato slices with olive oil, salt, and pepper.
Grill the sweet potatoes for 4-5 minutes per side, or until tender and slightly charred. Set aside to cool.
Step 2: Make the Cranberry Pepita Pesto

In a food processor, blend dried cranberries, toasted pepitas, garlic, basil leaves, Parmesan cheese, olive oil, lemon juice, salt, and pepper until smooth.
Adjust the consistency by adding more olive oil if needed.
Step 3: Assemble the Salad

Arrange the arugula or mixed greens on a serving platter.
Top with grilled sweet potato slices, torn burrata, and drizzle generously with the cranberry pepita pesto.
Step 4: Garnish and Serve

Garnish with pomegranate arils and extra toasted pepitas for crunch.
Serve immediately and enjoy!
Serving and Storage Tips