To prepare roasted veggies, preheat oven to 425 degrees Fahrenheit. In a large bowl, toss sweet potatoes, red onions, oil, salt and pepper. Lay in a single layer on a parchment-lined cookie sheet and roast for 50 minutes, stirring halfway through.

For dressing, whisk all ingredients in a small bowl.

To assemble, combine the lettuce and slivered almonds with the roasted veggies in a large serving bowl. Pour on the dressing and toss right before serving.