Preheat oven to 425°F. Toss the veggies with the olive oil, salt, and pepper. Place onto a single layer onto a sheet tray, you may need two sheet trays. Roast for 15 minutes, tossing halfway through or until tender crisp.
Warm Bacon Vinaigrette
While the veggies are roasting make the dressing. Crisp the bacon in a medium-sized skillet over medium-low heat. Drain, reserving the bacon grease.
Add 6 tablespoons of bacon grease to the skillet. If the bacon did not make enough bacon grease, use olive oil to make 6 total tablespoons of fat. Saute the shallots over medium-low heat in the fat until lightly golden brown, about 3 minutes.
Take the skillet off the heat and add the vinegar, sugar, mustard, and pepper, whisk to combine.
Serve the roasted veggies over the spring mix with the bacon vinaigrette, add asiago cheese and serve.
Notes
*you can use regular sweet potatoes if you cannot find purple.**Or arugula, yum!