In a small bowl, whisk together garlic, ginger, sugar, mayonnaise, lemon juice, mustard, salt, pepper, and garlic powder. Mix in balsamic vinegar.

Use an immersion blender to blend the dressing. With the blender running, slowly drizzle in oil and continue blending until slightly thickened. Transfer to a container and refrigerate until ready to use.

Preheat oven to 350 degrees Fahrenheit.

Place sweet potatoes on a rimmed baking sheet. Cook 35–45 minutes, until softened but still firm enough to retain their shape when sliced.

Raise oven temperature to 400 degrees Fahrenheit.

Place beets on a rimmed baking sheet. Drizzle with oil and sprinkle with kosher salt and pepper to taste. Roast 30–40 minutes, until lightly browned and softened.

Place greens on a large platter. Drizzle with about 1/4 cup dressing and toss gently, directly on the platter. Arrange sweet potatoes, beets, avocados, cheese, and nuts over the greens. Drizzle with more dressing and serve.