0 Preheat oven to 400 and line a roasting pan with parchment paper.
1 Slice sweet potato into half moon shapes and place on roasting pan. Roast for 20-30 minutes until golden brown. Let cool completely before adding to salad.
2 Slice peaches, avocado, and chop green onions.
3 Place arugula in a large bowl and add peaches, sweet potatoes, avocado, basil, green onions, and almonds.
4 In a small bowl or dressing container mix all the dressing ingredients till evenly combined.
5 Add burrata and dressing when ready to serve.
6 Will keep for up to two days in the fridge.
