Spring Sweet Potato Salad with Poppyseed Dressing

1/2 sweet potato, cut in rounds and then halved

salad greens

2 tbsp. raw sunflower seeds

2 tbsp. goat cheese

poppy seed dressing (I like Drew's gluten-free, dairy-free brand or homemade dressing, see recipe below)

Place potato wedges on parchment paper lined cookie sheet. Bake at 410 degrees until soft and just browning. Remove and toss with remaining ingredients.

Poppyseed Dressing

1/3 c. agave nectar (or honey)

1/2 c. vinegar (1/4 c. apple cider vinegar + 1/4 c. rice or wine vinegar, or any combination in the house)

1 tsp. Real Salt sea salt

1 tsp. ground dry mustard

1/2 tsp. onion powder or 1 tsp. fresh ground onion

1 tsp. turmeric

1 c. olive, walnut, or grapeseed oil (or oil of choice)

1 heaping tbsp. poppy seeds

In blender, combine all ingredients except oil and poppy seeds. Blend well. With blender on medium-high, slowly pour in oil to emulsify dressing (essentially, mix so that the oil doesn't separate from the other ingredients). Place poppy seeds in dressing jar before pouring in dressing. Pour in dressing and shake well to combine the seeds. Refrigerate.