Preheat your oven to 400°F (200°C).

Peel and cube 1 medium sweet potato (or 1 cup butternut squash) into small, bite-sized pieces.

Toss in olive oil. Place the cubes in a bowl, drizzle with 1 tablespoon of olive oil, and sprinkle with a little salt. Toss to coat evenly.

Spread on a baking sheet. Line a sheet pan with parchment paper and spread the cubes in a single layer — don’t overcrowd.

Roast for 20–25 minutes. Flip halfway through until golden on the edges and fork-tender.

Pro Tip: Roast ahead of time and chill if you want a cold salad later — the flavor deepens as it sits.

In a small bowl, add 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, and 1 tablespoon maple syrup.

Season with salt and pepper to taste — start light, you can always adjust after tasting.

Whisk until smooth. Whisk vigorously until the dressing looks creamy and well blended.

Pro Tip: Whisk continuously to keep the oil and vinegar from separating — or shake it up in a small jar for easier storage.

Dice the apple into bite-sized pieces. No need to peel unless you prefer it.

Chop the cooked chicken into cubes or shred it using your hands or forks.

Toast the nuts (if desired). Place them in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant.

Pro Tip: Toasted nuts add a warm crunch and deepen the flavor. Don’t walk away — they burn fast!

Add greens to a large bowl. Use 4 cups of baby spinach or chopped kale.

If using kale: Massage it for 1–2 minutes with a touch of olive oil to soften the texture.

Layer the salad: Top greens with roasted sweet potato, diced apple, shredded chicken, dried cranberries, toasted nuts, and crumbled goat cheese (if using).

Drizzle with dressing. Pour about half the dressing over the top to start.

Toss gently. Use salad tongs or two large spoons to toss everything together until well coated. Add more dressing to taste.

Give it a quick taste. Add a pinch of salt, more dressing, or a splash of vinegar if it needs more brightness.

Serve immediately, or chill for 15 minutes to let the flavors meld — it’s delicious either way.