Step 1: Prepare the Sweet Potatoes

1. Preheat your grill to medium-high heat.
2. In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, salt, and pepper until evenly coated.
3. Place the sweet potato slices on the grill and cook for 4-5 minutes on each side, until tender with nice grill marks. Remove from the grill and let them cool slightly.

Step 2: Make the Pumpkin Seed Pesto

1. In a dry skillet, toast the raw pumpkin seeds over medium heat for 3-5 minutes, stirring frequently until they are lightly browned and fragrant. Let them cool.
2. In a food processor, combine the toasted pumpkin seeds, basil leaves, parsley, minced garlic, and Parmesan cheese.
3. Pulse the mixture until finely chopped. While the processor is running, slowly drizzle in the olive oil and lemon juice until a thick pesto forms.
4. Taste and season with salt and pepper as needed.

Step 3: Assemble the Salad Base

1. On a large serving platter, arrange a bed of mixed greens.
2. Scatter the grilled sweet potato rounds evenly over the greens.

Step 4: Add Burrata and Pomegranate

1. Gently tear the burrata balls into halves or quarters and arrange them over the salad.
2. Sprinkle the pomegranate seeds generously over the entire salad for a burst of color and freshness.

Step 5: Drizzle with Pesto and Garnish

1. Drizzle the pumpkin seed pesto generously over the salad.
2. Garnish with fresh basil leaves and a handful of toasted pumpkin seeds for added texture and crunch.