Preheat oven to 400 degrees.

Peel and cut sweet potatoes into small cubes.

Toss in olive oil and season with a pinch of salt and pepper.

Place on a baking sheet (I line mine with parchment paper for easier cleanup) and roast in the oven for 40 minutes, flipping the potatoes over about half-way through. 

When they are finished, let them cool completely (I often do this step well in advance to be sure they are completely cool before tossing the salad.)

To make the candied walnuts, combine butter, walnuts and sugar in a skillet over medium-high heat.

Cook for 3-5 minutes, stirring frequently, until nuts are coated and sugar and butter turn into a liquid glaze.

Place nuts on a large piece of parchment paper and set aside to cool for 5 minutes.  

For the dressing -- Combine olive oil, honey, lemon juice, apple cider vinegar and salt and pepper to taste in a small mason jar or bowl. Shake or stir to combine the honey lemon vinaigrette.

Toss salad, roasted potatoes, nuts and dressing.  Enjoy!