Prepare the sweet potato, cauliflower, and shallots: Heat oven to 400°F and line a large baking sheet with parchment paper.  (Note, I usually do all of this in the air fryer instead.)  Drizzle or brush parchment lightly with olive oil and sprinkle the oil with salt and pepper. Arrange your sweet potato slices in one layer on the parchment. Coat lightly with more oil, salt, and pepper.  Do the same with the cauliflower florets (using a second baking sheet if needed).

Place shallot halves on a square of foil and drizzle lightly with olive oil and kosher salt. Tightly seal the foil around them into a little packet and place on the baking sheet with the vegetables.

Roast the veggies and shallots for 15 minutes, until the sweet potatoes are lightly brown underneath and the cauliflower is beginning to brown.  Flip the pieces and return the tray to the oven for another 5 to 10 minutes, until the sweet potatoes are evenly brown and the cauliflower is tender and browning (you may have to remove the sweet potatoes before the cauliflower).  The shallot will not be brown or look caramelized, but will be tender. 

Make the dressing: In a blender or food processor, whiz your warm, tender shallots with 4 tablespoons of olive oil until smooth, scraping down the bowl as needed. With the machine running, add the dijon mustard and 3 tablespoons of vinegar, blending until smooth.  Season well with salt and pepper, blending again. Taste and adjust with more vinegar, salt, and pepper as needed. If the dressing is very thick, you can thin it with 1 to 2 tablespoons water.

To serve: In a large wide bowl or salad plate, toss the greens with half the dressing and season with additional salt and pepper.  Arrange your roasted sweet potatoes and cauliflower over the greens, then sprinkle with the golden raisins (I like to slightly rehydrate them in hot water for a few minutes), goat cheese, and nuts if you choose.  Drizzle some of the remaining dressing over, to taste.

Serve right away, with extra dressing on the side.