1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Toss sweet potato cubes with 2 tablespoons olive oil, salt, and pepper; spread evenly and roast 25–30 minutes until tender and caramelized, turning halfway.

3. While potatoes roast, whisk remaining olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper in a bowl until emulsified.

4. Thinly slice apples and toss with a few drops of lemon juice to prevent browning.

5. Toast nuts in a dry skillet over medium heat for 2–3 minutes until fragrant; set aside.

6. In a large bowl, layer mixed greens, roasted sweet potatoes, apple slices, toasted nuts, dried cranberries, and goat cheese if using.

7. Drizzle the vinaigrette over the salad and toss gently until evenly coated.

8. Serve immediately or chill for 15 minutes before serving. Store dressing and salad components separately if preparing ahead.