Preheat the oven to 400° F.
On a rimmed baking sheet, toss the cubed sweet potato pieces with olive oil, curry powder, and smoked paprika. Season to taste with salt and black pepper.
Place in oven and roast 15-20 minutes or until fork-tender and golden brown.
In a large salad bowl, toss together the arugula, shallots, and pears.
In a small mixing bowl, whisk together the extra-virgin olive oil, Dijon, vinegar, and honey. Season with salt and pepper to taste.
Pour the dressing over the arugula and toss everything together to combine.
Top the salad with warm sweet potato pieces, hazelnuts, and crumbled blue cheese.
Serve immediately.