Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Place the diced sweet potatoes on a baking sheet lined with parchment paper.
3. Drizzle with a little olive oil and sprinkle with salt and pepper.
4. Roast for 20-25 minutes, turning halfway through, until the sweet potatoes are golden and tender. Set aside to cool.

Step 2: Prepare the Carrots

1. While the sweet potatoes are roasting, wash and peel the tri-color carrots.
2. Julienne the carrots into thin strips. You can use a julienne peeler or a sharp knife for this step.

Step 3: Make the Mint Dressing

1. In a small bowl, whisk together the chopped mint leaves, extra virgin olive oil, lemon juice, honey, minced garlic, salt, and pepper.
2. Taste and adjust the seasoning if necessary. The dressing should be a good balance of sweet, tangy, and minty.

Step 4: Assemble the Salad

1. In a large mixing bowl, combine the roasted sweet potatoes, julienned carrots, crumbled feta cheese, and chopped parsley.
2. Drizzle the mint dressing over the salad and gently toss to coat all the ingredients evenly.

Step 5: Garnish and Serve

1. Transfer the salad to a serving platter.
2. Sprinkle with pomegranate seeds and pumpkin seeds for added texture and color.
3. Serve immediately or chill in the refrigerator for about 15 minutes before serving to allow the flavors to meld.