Step 1

Preheat oven to 400° F. and line a sheet pan with foil. Place the diced sweet potatoes on it and toss with olive oil, salt and pepper. Roast for 20 minutes or until fork tender.

Step 2

While the sweet potatoes cool whisk together the orange juice, maple syrup, dijon mustard, olive oil, ginger, salt and pepper together in a small bowl. Set aside.

Step 3

Add the green onions, parsley, dried cranberries, pecans, pepitas and roasted sweet potatoes to a serving bowl. Toss everything together with the vinaigrette. Taste for seasoning and serve.