First, set the oven to 400 degrees on roast. Wash and cut the sweet potato. I cut mine into about 1/3 inch slices and then into half moons or quarters. You want them robust enough to stand out in the salad, but not so big they’re hard to eat.
Toss the sweet potato in a bowl with a few drizzles of grapeseed oil and some salt. Then, line a pan with parchment paper and roast for 25-30 minutes, turning half way.
While the sweet potatoes are cooking, put the greens in a big bowl and wash the blackberries. Get out the pumpkin seeds and crumble the feta – set aside.
Prep the dressing by putting everything into a jar and shake. The recipe for the dressing makes too much for this salad, but I love having extra. Your call – but you could cut the recipe down into 1/3 and make only one serving. Dress the mixed greens and then lay it out on a bright white dish.
Once the sweet potatoes are done, layer them nicely on the salad (you can wait for them to cool down, but I don’t). Top with the blackberries, pumpkin seeds, and feta. Then, eat up and enjoy!