Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper. Place strawberries on the sheet and toss with olive oil, honey, salt, and pepper. Roast for 10-12 minutes, or until strawberries are soft and juicy. Let cool.

Once strawberries have cooled, make the vinaigrette. Add cooled roasted strawberries to a food processor or blender along with the white wine vinegar, honey, shallot, salt, and olive oil. Blend until smooth and creamy. Add the poppyseeds and pulse until combined. Season to taste with additional salt if needed. Set aside.

To assemble the salad, place greens in a large bowl. Add the strawberries, toasted almonds, crumbled feta, red onion, avocado, torn basil, and sweet potato if using. Season with a few pinches of salt and a generous amount of freshly cracked black pepper. Add desired amount of vinaigrette and toss. Garnish with extra basil leaves and serve with extra dressing.