Preheat & Prep Sheet: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for effortless cleanup and optimal browning.

Season & Spread: Place the cubed sweet potatoes on the baking sheet. Drizzle with 2 tablespoons olive oil and 1 tablespoon maple syrup. Sprinkle with chopped rosemary, cinnamon, smoked paprika, salt, and black pepper. Toss well with your hands until every cube is glossy, then arrange in a single layer with space between cubes.

Roast Until Golden: Roast for 22 to 25 minutes, flipping halfway through with a spatula, until the edges are golden-brown and blistered and the centers are fork-tender. Remove from oven and let rest for 3 to 5 minutes so they are warm, not scalding.

Toast Pecans: In a small dry skillet over medium-low heat, add the pecan halves. Toast for 3 to 4 minutes, tossing frequently, until fragrant and lightly deepened in color. Immediately transfer to a plate to cool slightly.

Whisk Vinaigrette: In a small mason jar or bowl, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, grated garlic, salt, and pepper. Shake vigorously or whisk until emulsified into a smooth, creamy dressing.

Assemble Salad: In a large, wide serving bowl or platter, arrange the crisp baby spinach leaves. Scatter the warm roasted sweet potato cubes evenly over the greens (their gentle heat will slightly wilt the tender spinach, releasing sweet aromatics).

Garnish & Dress: Top with toasted pecan halves, tart dried cranberries, and crumbled creamy goat cheese. Drizzle the warm maple Dijon vinaigrette generously over the entire salad. Toss gently just before serving, or serve immediately while the potatoes are pleasantly warm!