Preheat the oven to 425°F (220°C). Cube the sweet potato, toss it with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until browned and soft.

While the sweet potatoes roast, add the greens to a large bowl. Slice the apple or pear, grab the dried cranberries, and crumble the goat cheese. Toast the nuts if desired.

In a small jar with a lid, combine the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Shake well and adjust flavors to preference.

Once the sweet potatoes have cooled for 5 minutes, add them to the salad bowl. Drizzle with dressing and toss gently. Top with toasted nuts and cheese for presentation.