Preheat the oven to 425 F. Line a large sheet pan with parchment paper. Add sweet potatoes and Brussels Sprouts.
Drizzle evenly with olive oil and sprinkle with cracked black pepper and kosher salt. Mix together and bake for 20 minutes or until the veggies are fork tender. Cook for 5 minutes or so before adding to the salad.
Pour salad kit into one large bowl or two smaller ones. Evenly distribute salad toppings, pecans, pomegranate seeds and roasted veggies. Drizzle with Caesar Dressing and enjoy!