Preheat oven to 200°C (400°F)
Toss sweet potatoes with olive oil, salt, pepper, and paprika
Spread on baking tray and roast 30–35 minutes until tender and caramelized
Let sweet potatoes cool slightly
In a large bowl combine greens, roasted sweet potatoes, red onion, walnuts, and pomegranate seeds
Whisk olive oil, balsamic vinegar, and honey to make dressing
Drizzle dressing over salad and toss gently
Optional: sprinkle with feta or goat cheese and serve
