Preheat the oven to 425. Peel and chop sweet potatoes into small bite size chunks and toss in a bowl with olive oil and cinnamon. Spread on a parchment lined baking sheet and bake for about 25-30 minutes until browned on the outside but not burnt.
While potatoes are baking, whisk together all the vinaigrette ingredients in a bowl and refrigerate until you're ready to assemble the salad.
Grill the steaks with your desired seasoning to desired doneness. I cooked mine medium-well. Once cooked, let them rest for at least 5 minute before slicing.
Once the sweet potatoes are done, spread the french's crispy onions on a small baking sheet and bake in the same preheated oven for 3-5 minutes until they are browned and crispy but not burnt.
Assemble the salad with spring mix, roasted sweet potatoes, chopped tomatoes, chopped pecans, bleu cheese crumbles, crispy onions, and sliced steak. Top with balsamic vinaigrette and serve immediately.