Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes and beets with olive oil, salt, black pepper, and cinnamon (if using). Spread them in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

Step 2: Make the Candied Pecans

While the vegetables are roasting, heat a small skillet over medium heat. Add the butter, maple syrup (or honey), cinnamon, and a pinch of salt. Stir until melted, then add the pecans. Cook for 2-3 minutes, stirring frequently, until the pecans are coated and slightly toasted. Transfer to parchment paper and let cool.

Step 3: Prepare the Orange Dressing

In a small bowl, whisk together the fresh orange juice, olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper until well combined. Set aside.

Step 4: Assemble the Salad

In a large salad bowl, add the mixed greens. Top with the roasted sweet potatoes and beets, crumbled feta cheese (if using), dried cranberries or pomegranate arils, red onion, and candied pecans. Drizzle with the orange dressing and toss gently to combine.

Step 5: Serve and Enjoy

Serve immediately as a light meal or side dish. Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the dressing separate until ready to serve.