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Preheat the oven to 425 degrees. Toss together the sweet potatoes, olive oil, dried thyme leaves, salt, and pepper in a small bowl.
Line a sheet pan with a baking mat or parchment paper. Spread out the sweet potatoes evenly on the pan.
Roast in the oven for 30 minutes.
While the potatoes are roasting, make the dressing. Add the honey, lemon juice, olive oil, dijon mustard, and dried thyme leaves to a small, pint-sized mason jar or air-tight container. Seal it and shake.
When the potatoes are done, add the arugula, blueberries, goat cheese, pine nuts, and pepitas in a shallow bowl. Sprinkle in the sweet potato and drizzle 1 teaspoon of dressing on top. Serve warm.