Preheat oven to 425 degrees F.
Make the vinaigrette: Combine all vinaigrette ingredients in a mason jar. Shake well. Set aside.
Place sweet potatoes in a large bowl, and add 1/4 cup olive oil, minced garlic, 1 1/2 teaspoons Kosher salt, and 1/4 teaspoon ground black pepper. Toss to combine. Pour onto a baking tray and roast for about 20-25 minutes, flipping halfway through.
Meanwhile, in another baking tray, toss the asparagus with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Place asparagus on a baking tray, and roast for 8-10 minutes. Transfer to a plate and carefully cut into 2-inch pieces.
In a large salad bowl, toss the arugula with some of the vinaigrette. Then add the roasted sweet potatoes, roasted asparagus, and feta. Toss again to combine and drizzle with more vinaigrette. Enjoy!