Preheat oven to 400 degrees. Toss sweet potatoes with olive oil, paprika, salt and pepper. Place on a parchment-lined baking sheet in a single layer, and roast for 45 minutes, stirring after 20 minutes. Allow to cool slightly.
Meanwhile, in a large skillet combine quinoa, olive oil, ½ cup water, salt and pepper. Cook, stirring occasionally, over medium heat for about 10 to 19 minutes, until crispy. Drain on paper towels and allow to cool.
Make the dressing by combining balsamic vinegar, sweetener, Dijon mustard, garlic, sea salt and cayenne pepper in a blender. Add oil in a steady stream and process until emulsified.
Toss apple and lemon juice in a small bowl.
In a large bowl combine spinach, pomegranate seeds, walnuts and apple. Add roasted sweet potatoes, crispy quinoa and toss with the desired amount of dressing.