I have been making different versions of this salad for a long time. It is a fantastic make-ahead, holiday party salad, but also makes a lovely meal on its own. For extra protein, you can top it off with baked tofu (I like the spouted variety by Wildwood.) If you do plan to make this ahead, you can cut the sweet potatoes, but preferably roast them soon before serving. Otherwise they loose their vibrance and crunch.