Follow these step-by-step instructions carefully to ensure your sweet potato salad is perfect every single time. The process is broken down into roasting the potatoes, preparing the dressing, and assembling the final salad.

Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking. In a large mixing bowl, add the cubed sweet potatoes. Drizzle them with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of sea salt and ½ teaspoon of black pepper. Use your hands or a large spoon to toss everything together until each cube of sweet potato is evenly coated. Spread the potatoes in a single, even layer on the prepared baking sheet. It is crucial not to overcrowd the pan; use two baking sheets if necessary. An overcrowded pan will cause the potatoes to steam instead of roast, and you will miss out on the delicious caramelized edges. Roast for 25-35 minutes, flipping them halfway through, until they are tender on the inside and beautifully golden and slightly crispy on the outside. Once roasted, remove them from the oven and let them cool on the baking sheet for at least 15-20 minutes.

Step 2: Toast the Pecans
While the sweet potatoes are roasting, you can toast your pecans. You can do this in a dry skillet over medium heat for 3-5 minutes, tossing frequently until they become fragrant and slightly browned. Alternatively, you can spread them on a small baking sheet and toast them in the oven alongside the potatoes for the last 5-7 minutes of cooking time. Keep a close eye on them as nuts can burn quickly. Once toasted, remove them and set them aside to cool.

Step 3: Prepare the Vinaigrette
In a small bowl or a mason jar with a tight-fitting lid, combine all the dressing ingredients: ⅓ cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Whisk vigorously or shake the jar until the dressing is well combined and emulsified. It should look creamy and slightly thickened. Taste the dressing and adjust the seasoning if needed. You might prefer it a little sweeter (add a touch more maple syrup) or tangier (add a little more vinegar).

Step 4: Assemble the  Salad
In a large salad bowl, combine the cooled roasted sweet potatoes, the toasted pecans, the thinly sliced red onion, the crumbled feta cheese, and the chopped fresh parsley. If you are using the optional diced ham, add it in now. Gently toss these ingredients together to distribute them evenly.

Step 5: Dress and Serve
Just before you are ready to serve, add the arugula or baby spinach to the bowl. Drizzle about half of the prepared vinaigrette over the salad and toss gently until everything is lightly coated. You want to be careful not to mash the tender sweet potatoes. Add more dressing as needed until the salad is dressed to your liking. Serve immediately and enjoy the incredible blend of flavors.