Step 1: Roast the Sweet Potatoes

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper or lightly grease it with olive oil.
• Toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, black pepper, smoked paprika, and garlic powder.
• Spread the sweet potatoes evenly on the baking sheet and roast in the preheated oven for 25-30 minutes, flipping halfway through, until they are golden brown and tender.
• Remove from the oven and let cool slightly.

Step 2: Toast the Pecans

• While the sweet potatoes are roasting, heat a small skillet over medium heat. Add the chopped pecans and toast them for about 3-4 minutes, stirring frequently to prevent burning.
• Once toasted, add 1 tablespoon of maple syrup and a pinch of salt, stirring quickly to coat the pecans. Cook for another 1-2 minutes until the syrup has caramelized slightly.
• Transfer the pecans to a piece of parchment paper to cool and harden.

Step 3: Prepare the Vinaigrette

• In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper. Taste and adjust seasoning as needed.

Step 4: Assemble the Salad

• In a large salad bowl, combine the arugula, warm roasted sweet potatoes, crumbled goat cheese, thinly sliced red onion, and dried cranberries (if using).
• Drizzle the salad with the prepared vinaigrette and toss gently to combine.

Step 5: Garnish and Serve

• Add the glazed, toasted pecans on top of the salad for a crunchy finish.
• Serve immediately while the sweet potatoes are still warm and the goat cheese is slightly melting.