Farmhouse Salad with Vegan Ranch Dressing

1. **Prep Cashews & Sweet Potatoes:** Soak cashews in hot water for 10 minutes, then drain. While cashews soak, preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 0.5 tbsp olive oil and 0.5 tsp cinnamon. 
2. **Roast Sweet Potatoes:** Spread the seasoned sweet potatoes on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly caramelized. Let them cool slightly once roasted.
3. **Make Vegan Ranch Dressing:** While the sweet potatoes are roasting, combine the soaked and drained cashews, unsweetened dairy-free yogurt, lemon juice, apple cider vinegar, minced garlic, onion powder, dried dill, dried parsley, dried chives, salt, black pepper, and 0.25 cup water in a high-speed blender. Blend until the mixture is completely smooth and creamy. Start with ¼ cup water and add more (up to ½ cup total) if needed to achieve your desired consistency. Taste the dressing and adjust seasonings as necessary. Store any leftover dressing in the fridge for up to 5 days, shaking or stirring before each use.
4. **Assemble the Salad:** In a large bowl or on a serving platter, layer the arugula, spinach, and microgreens. Arrange the cherry tomatoes, roasted sweet potatoes, pickled red onions, pickled radishes, sliced cucumber, sunflower seeds, and avocado slices on top.
5. **Serve:** Drizzle the prepared Vegan Ranch Dressing generously over the assembled salad and serve immediately.