Warm Sweet Potato Salad with Orange Vinaigrette

Preheat the oven to 400°F. Line an extra-large baking sheet with parchment paper.

Arrange the sweet potato cubes on the baking sheet. Drizzle with the olive oil and sprinkle with the cumin, salt, and black pepper. Stir with a rubber spatula until evenly coated.

Place baking sheet on the middle rack of oven.

Roast the sweet potatoes on middle rack of oven, stirring once halfway through the cook time, until fork-tender and lightly browned, 30-40 minutes.

Check to see that sweet potatoes are done. Remove from oven or add time as needed. Allow sweet potatoes to cool to room temperature. Meanwhile, prepare the dressing.

Whisk together the orange juice, oil, apple cider vinegar, honey, salt, and cayenne in a small bowl until emulsified. Taste and add additional salt and honey, if desired.

Arrange roasted sweet potatoes on a serving platter. Drizzle evenly with dressing. Top with the chopped orange, dried cranberries, goat cheese, minced scallion, and pine nuts if using. Serve immediately.