2 medium sweet potatoes (peeled, cut into 1/2-inch dice)
2 tablespoons olive oil
Kosher salt & freshly ground black pepper (to taste)
1/4 cup salted pumpkin seeds
1/4 cup salted sunflower seeds
8 ounces goat cheese
Kosher salt (to taste)
1/4 cup champagne vinegar
1 and 1/2 tablespoons dijon mustard
1 tablespoon honey
1/2 cup olive oil
Kosher salt and freshly ground pepper (to taste)
8 ounces baby spinach
1/4 cup salted sunflower seeds (for garnish)

For the Sweet Potato Croutons: Preheat the oven to 425ºF. Line a baking sheet with parchment paper and set aside.
In a large bowl, add sweet potatoes, olive oil, salt and pepper and toss to coat. On the prepared baking sheet, spread out the sweet potatoes in an even layer. Bake for 20-30 minutes, tossing halfway through, or until deep golden brown and crispy. Remove from oven and allow to cool slightly.
For the Goat Cheese Bites: Place a dry medium saute pan over medium heat and add pumpkin and sunflower seeds, and season with salt. Toast the seeds, tossing frequently, until all of the seeds are a light golden color, about 3 minutes. Remove from heat and allow to cool.
In the carafe of a food processor fitted with a blade attachment, add the toasted pumpkin and sunflower seeds and pulse until finely chopped, but not a powder. Transfer mixture to a shallow baking dish and set aside.
Using a 1-ounce scoop, roll out goat cheese into 1/2-inch balls and place on a plate. Roll goat cheese in pumpkin and sunflower seed mixture in shallow baking sheet and set back on plate, and set aside.
For the Salad: In a medium bowl, whisk together the champagne vinegar, Dijon mustard, and honey and stream in olive oil. Season with salt and pepper to taste.
In a large bowl, add spinach, croutons, and add vinaigrette around the edge of the bowl and toss to combine. Divide mixture into four bowls and top with goat cheese bites and sunflower seeds.
Tip: Serve as a side salad to your favorite brunch dish, like a quiche!