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Preheat the oven to 350°F.
Add the potatoes to a large saucepan of boiling water. Salt well then bring back to a boil over high heat. Reduce and simmer for 5 minutes. Drain, return to the pan and cover for 5 minutes so the potatoes steam a bit.
On a baking sheet, toss the cooked potatoes and raw sweet potatoes with the oil, a generous amount of salt, and the crushed red pepper. Roast for 50-60 minutes, flipping halfway through.
Make the granola: in a dry skillet, toast the oats, pumpkin seeds, and pistachios over medium-high heat, stirring frequently, until nutty and starts to brown. Reduce heat to low and stir in the oil to coat everything. Make a hollow in the center of the mix and add the soy sauce and honey. Stir until well coated. Transfer to a plate and let cool and crisp.
In a small bowl, mix the dressing ingredients together. Pour the dressing over the roasted potatoes and toss to coat. Make a bed of microgreens and top with the dressed potatoes. Sprinkle with granola and green onions. Enjoy!