Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, smoked paprika, and salt until evenly coated. Spread them in a single layer on the prepared baking sheet.

Roast for 30-35 minutes, flipping halfway through, until the potatoes are tender and slightly caramelized. Remove from the oven and let cool slightly.

While the potatoes roast, prepare the vinaigrette: Whisk together the 3 tablespoons olive oil, maple syrup, Dijon mustard, apple cider vinegar, and black pepper until emulsified. Set aside.

In a very large bowl, combine the mixed greens, cooled roasted sweet potatoes, diced avocado, toasted pecans, and dried cranberries.

Pour about two-thirds of the vinaigrette over the salad ingredients. Gently toss everything together until lightly coated. Add more dressing as needed, reserving some if preferred.

Serve immediately, or chill for up to an hour for flavors to meld.