Step 1

Preheat oven to 425°F.

Step 2

Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

Step 3

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Step 4

Peel and medium dice sweet potatoes. Divide between two baking sheet pans along with tomatoes. Drizzle with oil and season with salt; stir to coat and spread out in an even layer.

Step 5

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until sweet potato is fork-tender and tomatoes are burst and browned in spots, about 25 minutes. Remove from oven and set aside to cool, 5 minutes.

Step 6

Meanwhile, trim green beans.

Step 7

Once the water in the pot is boiling, add green beans; cook until tender-crisp, 2-3 minutes. Using a slotted spoon, transfer green beans to the colander, and add ice or run under cold water to cool; set aside. (Reserve pot of boiling water for the next step.)

Step 8

Add eggs to the pot of boiling water, then reduce heat to a simmer and cook for 10 minutes. Drain hot water and add ice or run under cold water to cool; set aside.

Step 9

Meanwhile, peel and mince shallot. Place in a small bowl.

Step 10

Juice lemons into the bowl with the shallot. Add oil, Dijon, honey, salt, and pepper, then whisk to combine the dressing. Transfer half of the dressing to a large bowl. (Reserve remaining dressing for serving.)

Step 11

Add mixed greens to the large bowl with the dressing. Gently toss to combine the salad and set aside.

Step 12

Halve olives lengthwise. Transfer to a large plate.

Step 13

Chop or tear smoked salmon into bite-sized pieces. Add to the plate with the olives.

Step 14

Peel and quarter eggs. Add to the plate and season with salt.

Step 15

To serve, divide salad between plates or bowls. Top with sweet potato, tomatoes, green beans, eggs, smoked salmon, olives, and capers. Drizzle with reserved dressing and enjoy!