Preheat your oven to 400°F (200°C).

Peel and cube the sweet potatoes into 1-inch pieces.

Drizzle olive oil and sprinkle smoked paprika, garlic powder, salt, and pepper on sweet potatoes. Toss to coat.

Spread sweet potatoes in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through.

Remove from oven and let cool slightly.

Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl.

In a large salad bowl, combine mixed greens.

Add the roasted sweet potatoes to the bowl of mixed greens and toss gently.

Crumble goat cheese, sprinkle pecans, dried cranberries, and red onion over the salad.

Drizzle with vinaigrette and toss everything together.

Serve immediately and enjoy.