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

Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on the baking sheet, arranging them in a single layer.

Roast the sweet potatoes for 25-30 minutes, tossing halfway through, until they are tender and the edges are golden brown.

While the potatoes are roasting, toast the chopped pecans in a small dry skillet over medium heat for 3-4 minutes until fragrant, watching carefully to prevent burning.

In a small jar or bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to create the dressing.

In a large salad bowl, combine the roasted sweet potatoes (warm or cooled), sliced red onion, toasted pecans, dried cranberries, and fresh greens.

Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.

Top with the crumbled feta cheese just before serving to keep the cheese distinct and fresh.