Peel and cut one large sweet potato into small cubes (approximately 2 cups/500 mL). Place in bowl and toss with oil and seasonings. Transfer to baking sheet and roast in preheated 400ºF (200ºC) oven until tender, about 8–10 minutes.
Puree dressing ingredients together with an immersion blender or whisk together in a small bowl until smooth. Refrigerate.
For each serving, place 2 cups (500 mL) salad greens in bottom of individual salad bowl. Arrange ½ cup (125 mL) sweet potato and ¼ cup (60 mL) of each remaining salad ingredients decoratively on top. Drizzle with dressing.