Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a spacious bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, a pinch of salt, and a dash of black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
Step 2: Roast the sweet potatoes for 25-35 minutes. Halfway through, give them a flip for even cooking, until they are beautifully tender and slightly caramelized. Once done, remove them from the oven and allow them to cool slightly.
Step 3: While the sweet potatoes are roasting, prepare the vibrant orange vinaigrette. In a small jar with a tight-fitting lid or a medium bowl, combine the fresh orange juice, extra virgin olive oil, apple cider vinegar, tahini, ground cinnamon, ground ginger, salt, and pepper. Shake vigorously or whisk until the dressing is well combined and emulsified. Taste and adjust seasoning as needed.
Step 4: In a large salad bowl, combine the mixed greens, shredded chicken, diced apple, dried cranberries, pumpkin seeds, and the slightly cooled roasted sweet potatoes.
Step 5: Generously drizzle the prepared orange vinaigrette over all the salad ingredients. Gently toss everything together to ensure every component is lightly coated with the delicious dressing.
Step 6: Finally, sprinkle the crumbled goat cheese over the top of the salad for a creamy, tangy finish. Serve your delightful Harvest Chicken Sweet Potato Salad immediately and savor the rich autumn flavors!