1. Preheat oven to 400°F and toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper, then roast 20 minutes until tender.

2. Season chicken breasts with salt, pepper, and 1 tablespoon olive oil, then grill or pan-sear 6–7 minutes per side until cooked through; let rest and slice thin.

3. Whisk remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified to make the dressing.

4. Place mixed greens in a large bowl and top with roasted sweet potatoes, sliced chicken, apples, red onion, pecans, cranberries, and goat cheese.

5. Drizzle half the dressing and gently toss to combine, adding more dressing to taste.

6. Serve immediately or chill components separately and assemble just before serving to maintain freshness.