Preheat oven to 350.
Wash and cut sweet potato into small cubes.
Coat with 1-2 Tbs Olive oil, and place on a baking sheet.
Sprinkle with Sea Salt, Lavender and Thyme.
Roast for 25-30 minutes (watch so they do not burn).
Remove from oven and cool.
Assemble the salad starting with greens on the bottom and adding the sweet potato last.
I like to cut some of the watermelon radish into 1/2 rounds to decorate the side of the salad bowl.
Feel free to substitute other colorful seasonal veggies.
Drizzle with dressing and serve!