1. Preheat oven to 425°F (220°C). Peel and cube sweet potatoes into ¾-inch pieces. Toss with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.

2. Spread cubes in a single layer on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender with golden, caramelized edges.

3. While roasting, prep remaining ingredients: dice red bell pepper, chop red onion, slice celery, and chop fresh herbs. Toast pecans in a dry skillet for 3–5 minutes, then chop roughly.

4. In a bowl or jar, combine olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk or shake until fully emulsified. Add orange zest for extra flavor, if desired.

5. Let roasted sweet potatoes cool for 10 minutes. In a large bowl, combine them with bell pepper, onion, celery, cranberries, most of the herbs, and toasted pecans.

6. Pour dressing over the mixture and toss gently to coat. Garnish with reserved herbs and pecans before serving.