1. Preheat the oven to 400°F 200°C and line a large baking sheet with parchment paper for easy cleanup.

2. Place the cubed sweet potatoes on the baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with salt, black pepper, and smoked paprika, then toss to coat evenly and spread into a single layer.

3. Roast the sweet potatoes for 20 to 25 minutes, flipping once halfway through, until they are tender in the center and browned on the edges. Set aside to cool slightly while you prepare the rest of the salad.

4. While the sweet potatoes roast, make the dressing by whisking together 3 tablespoons olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and black pepper in a small bowl or jar until smooth and slightly thickened. Taste and adjust seasoning as needed.

5. Add the baby spinach or mixed greens to a large salad bowl. Top with dried cranberries, crumbled feta, toasted pecans, and sliced green onions, keeping the greens light and fluffy.

6. Add the warm roasted sweet potatoes to the bowl with the greens and toppings. Drizzle with enough maple Dijon dressing to lightly coat everything.

7. Gently toss the salad until the sweet potatoes, greens, cheese, nuts, and cranberries are evenly distributed and the dressing is well combined throughout.

8. Taste and adjust with a pinch more salt, pepper, or a splash of vinegar if desired, then serve the salad warm or at room temperature.