Preheat oven to 450 degrees.

In a small mixing bowl, mix together sweet potatoes with 1 Tbsp. olive oil and the salt.

Place sweet potatoes on rimmed baking sheet and roast until tender, 15-20 minutes. Let cool for 3-4 minutes before adding to salad.

Over medium high heat, add pecans to a small skillet and toast for 3-5 minutes, stirring frequently so they won't burn. Remove to a plate and let them cool, then roughly chop.

In large bowl, whisk together the remaining olive oil, orange juice, and white wine vinegar. Whisk until it thickens about 20 seconds.

Add sweet potatoes, spinach leaves, toasted nuts, and feta cheese to the bowl with the dressing. Toss to combine and serve.