Roasted Sweet Potato and Burrata Salad

Instructions

1. Heat oven to 400°F. 
2. Whisk the maple syrup, balsamic vinegar and Dijon mustard in a bowl. Slowly whisk in olive oil. Season with salt and pepper to taste.
3. Drizzle sweet potatoes with 3 tablespoons vinaigrette in a large serving bowl; toss to coat. Arrange potatoes in a single layer on a 17x11-inch baking pan. Bake for 25-30 minutes or until tender, turning once. Cool slightly on a wire rack.
4. Toss kale with 1/4 cup vinaigrette in the same bowl. Add sweet potatoes; gently toss. Top with burrata; cut cheese to open. Season with salt and pepper to taste. Drizzle with remaining vinaigrette. Sprinkle with pomegranate seeds.