Ingredients

Scale

2 large carrots, peeled and sliced
1 large sweet potato, peeled and cubed
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
4 cups mixed greens or arugula
1/4 cup crumbled feta cheese
1/4 cup toasted pumpkin seeds or walnuts
2 tablespoons dried cranberries (optional)

For the Dressing:
2 tablespoons olive oil
1 tablespoon apple cider vinegar or lemon juice
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Preheat oven to 400°F (200°C).
Toss carrots and sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning once, until tender and caramelized.
In a small bowl, whisk together dressing ingredients until emulsified.
In a large bowl, combine roasted veggies, greens, feta, seeds or nuts, and cranberries (if using).

Drizzle with dressing, toss gently, and serve warm or at room temperature.