cook: sweet potato and apple salad

This salad is probably the complete wrong thing for summer, but I don't even care.  It is absolutely delicious. (This coming from a girl who loves salads but hates to eat them at home.  They somehow lose all of their appeal when they come from my fridge.)  This recipe also came (modified a bit) from my Kinfolk Table recipe book. I've lost track of how many times we've eaten this since the first time I tried it.

Ingredients
1 sweet potato
2 T maple syrup
1 t cinnamon
1/2 yellow onion, sliced thinly
salad greens (we used a mixture of baby kale and spring greens)
any variety of red apple, cut into pieces
handful of pecans
crumbled goat cheese

Dressing

juice of half a lemon
1.5 T honey
1 clove garlic, minced
olive oil
salt and pepper

Instructions
Preheat oven to 375°.  Toss sweet potato pieces with 1 T maple syrup, 1-2 T olive oil, salt, and pepper.   Roast in the oven for 40 minutes until tender, flipping pieces halfway through.  Remove from oven and allow to cool for 15-20 minutes.Just before sweet potatoes are done, saute onion in a little olive oil over medium heat until transparent, then add remaining T of syrup, stirring for about 5 minutes until onions are lightly caramelized.  Allow to cool for 10 minutes.While onions and potatoes are cooling, combine 2 T olive oil, honey, lemon juice, salt and pepper in a small bowl, whisking until emulsified.  Toss all ingredients together and serve.