Preheat the oven to 400 degrees Fahrenheit. Chop 3 to 4 small to medium-sized sweet potatoes into bite-sized chunks for a total of 6 cups of cubed sweet potatoes. Spread the chopped sweet potato chunks on a large rimmed baking sheet. Drizzle with avocado oil, then sprinkle with sea salt. Use your hands to toss everything together until the sweet potato cubes are coated in oil and seasoning. Be sure the spread the potatoes into a single layer for even baking.

Roast on the center rack of the preheated oven for 20 minutes. Use a spatula to get underneath the potatoes to give them a good stir. Continue roasting for another 5 minutes or until they are golden brown and soft on the inside. Set the potatoes aside to cool all the way to room temperature on the sheet pan.

Transfer the chopped apple, diced avocado, cherry tomatoes, red onion, and pistachios to a large mixing bowl along with the roasted and cooled sweet potatoes.

In a small bowl, stir together the avocado oil, balsamic vinegar, Dijon mustard, and minced garlic. Pour the dressing over the salad ingredients and toss everything well until the ingredients are well coated with dressing.

Serve it room temperature or chilled alongside your main dish, and enjoy.