Preheat oven to 450°F.
Cut broccoli and sweet potatoes into bite-sized pieces and toss with olive oil. Roast on a sheet pan for 14-16 minutes, or until fork tender.
Roughly chop capers. Whisk together vinegar and honey; add capers.
Toss roasted vegetables with vinaigrette mixture.
Mix with greens, almonds and parmesan cheese.