Preheat oven to 450°F. Line a large baking sheet with parchment paper.
Peel sweet potatoes, cut in half lengthwise and then cut crosswise into ¼-inch thick half moons. Place in a large bowl.
2 medium sweet potatoes
Add the olive oil, salt, garlic powder and pepper to the bowl with the sweet potatoes. Stir well to fully coat sweet potato slices.
3 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon pepper
Place sweet potatoes in an even layer on prepared baking sheet. Bake in the preheated 450°F oven for 10 minutes.
Remove from the oven, flip the sweet potato slices and and sprinkle ½ of the goat cheese on top. Place back in the oven for 10 more minutes.
4 ounces goat cheese, crumbled
Remove the sweet potatoes from the oven and allow them to cool slightly.
In a small saucepan, combine the balsamic vinegar, sugar, and a pinch of salt and pepper. Cook over low heat until thckened, about 10 minutes. Remove from heat and allow to cool.
¼ cup balsamic vinegar, 1 teaspoon sugar
To prepare the salad, place the mixed greens in a large bowl and top with sweet potato and goat cheese mixture. Sprinkle walnuts and craisins on the top and drizzle with the balsamic reduction. Serve immediately.
2 cups mixed greens, ½ cup toasted chopped walnuts, ½ cup craisins