Preheat oven to 425 degrees and line a baking sheet with parchment paper. In a large bowl, add the sweet potato, cauliflower, and chickpeas, then drizzle with 1 tablespoon of the olive oil and sprinkle in the za'atar seasoning and salt. Toss gently to coat and turn out onto the baking sheet, creating a single layer. Roast for 30 minutes, or until the vegetables are tender and browned. Remove from oven.
While the vegetables roast, heat a small pan over medium and add the remaining ¾ teaspoon of olive oil. Add the walnuts and honey and gently stir to coat. Toast until the walnuts are browned and fragrant, then remove from heat and let cool on wax paper in a single layer.
Divide the mixed greens and honeycrisp apple between two plates, then scoop generous portions of the roasted veggies and chickpeas onto each salad. Divide the candied walnuts between the plates, top with feta cheese, and drizzle with the creamy date dressing. Enjoy!