Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a large baking sheet with parchment paper for easy cleanup.

Toss the cubed sweet potatoes with two tablespoons of olive oil, salt, and black pepper in a large bowl until they are evenly coated.

Spread the sweet potatoes in a single layer on the prepared baking sheet, ensuring they are not crowded so they roast properly instead of steaming.

Roast in the preheated oven for 20 to 25 minutes, flipping halfway through, until the sweet potatoes are tender and golden brown at the edges.

While the potatoes roast, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and extra-virgin olive oil in a small bowl until smooth and emulsified.

In a large serving bowl, combine the fresh baby spinach, dried cranberries, toasted chopped pecans, and crumbled feta cheese.

Add the warm roasted sweet potatoes to the bowl, drizzle the maple mustard dressing over the top, and gently toss until everything is well combined and the spinach is slightly wilted.

Serve this delicious salad warm or at room temperature, garnished with extra crumbled feta and a crack of fresh black pepper if desired.