For the quinoa, preheat oven to 400F. Line two baking sheets with parchment paper. On one sheet, add quinoa, oil, and salt and toss to coat. Spread into an even layer and bake for 20-30 mins or until the quinoa starts to turn golden in spots, stirring halfway.
On the other sheet, add the sweet potato, oil, and salt and toss to coat. Spread into an even layer and bake for 30 minutes, or until golden and caramelized. Remove from oven and add your greens and about ⅔ of the dressing. Toss to coat.
To make the walnut cream, add all ingredients to a high-speed blender and blend until totally smooth. Taste and add more lemon or salt, if needed. If it’s too thick/pasty, add in a bit more water and/or lemon to loosen it up.
To make the dressing, add all ingredients to a jar with a lid and shake to combine.
Smear the walnut cream onto a big serving platter or your individual bowl. Scatter the dressed greens and sweet potato over top. Top with crispy quinoa, walnuts, pickled red onions (if using), and herbs. Option to drizzle a bit more dressing on to finish!