Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes, coat with olive oil and salt, then spread on a baking sheet.

Roast the sweet potatoes for 25-30 minutes until tender and caramelized, turning halfway.

While potatoes roast, dice red onion and chop celery and parsley. Place veggies in a mixing bowl.

Toast the nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.

Whisk together olive oil, apple cider vinegar, mustard, honey, salt, and pepper in a bowl for the dressing.

Combine roasted sweet potatoes, diced veggies, and toasted nuts in the bowl. Toss with dressing and serve.