Preheat and prepare: Preheat your oven to 425°F. Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup easy. (2 minutes total)

Prepare sweet potatoes: Wash 2 medium sweet potatoes under running water and peel them with a vegetable peeler. Cut into 3/4-inch cubes—aim for pieces about the size of dice. Smaller pieces will cook faster and get crispier. (5–8 minutes)

Season the potatoes: Place cubed sweet potatoes in a large bowl. Pour 2 tablespoons olive oil over them, then sprinkle with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper. Toss with your hands or a spoon until every piece is evenly coated with oil and spices. You should see a light coating on all sides. (2 minutes)

Roast first batch: Spread the seasoned sweet potatoes in a single even layer on the prepared baking sheet. Don't crowd them—they need space around each piece to roast properly. Place the baking sheet on the middle rack of your preheated 425°F oven. Roast for 15 minutes without disturbing. (15 minutes at 425°F)

Stir and finish roasting: After 15 minutes, open the oven and stir the sweet potatoes with a spatula, pushing the pieces around so they cook evenly. Return to the oven for another 10–15 minutes until the edges are golden brown and caramelized and the centers are tender when pierced with a fork. Look for deep golden-brown edges—this is where the flavor is. Checkpoint: You are ready to move on when the sweet potato pieces are soft inside and crispy on the edges. (10–15 minutes at 425°F)

Make the dressing while potatoes roast: In a small bowl, combine 2 tablespoons balsamic vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, and 1 minced garlic clove. Whisk together with a fork. Pour in the remaining 1 tablespoon olive oil slowly while whisking—this helps emulsify the dressing slightly. Season with 1/4 teaspoon salt and a small pinch of black pepper. Taste with a clean spoon. It should be tangy, slightly sweet, and balanced. If too strong, add 1 teaspoon water at a time. (3–4 minutes)

Assemble the base: Place 5 cups fresh baby spinach into a large serving bowl or on individual plates. The spinach will be raw and full volume at this point. (1 minute)

Add warm potatoes: Remove the roasted sweet potatoes from the oven. Carefully transfer the entire batch to the bowl with the spinach, spreading them evenly over the top. The heat from the potatoes will begin to soften the spinach. (1 minute)

Dress the salad: Pour the prepared balsamic maple dressing over the warm sweet potatoes and spinach. Gently toss using two forks or salad tongs, lifting and turning the spinach to coat it evenly with the warm dressing. As you toss, the spinach will wilt slightly from the heat of the potatoes—this is normal and desired. Stop tossing when the spinach looks a bit softer but still vibrant green. (2 minutes)

Add toppings: Sprinkle 1/2 cup crumbled feta cheese evenly over the salad. Add 1/3 cup dried cranberries and 1/3 cup chopped toasted pecans. Scatter 1/4 thinly sliced red onion on top. These toppings add color, texture, and flavor complexity. (2 minutes)

Final check and serve: Give the salad one gentle toss to distribute toppings. Serve immediately while the sweet potatoes are still warm and the spinach has a slight wilt. The contrast between warm and cool ingredients is part of the appeal. If making ahead, allow the salad to cool to room temperature before serving, about 10–15 minutes. Checkpoint: You are ready to eat when the spinach is partially wilted, the sweet potatoes are fork-tender and caramelized, and the dressing coats everything lightly. (2 minutes)