Roasted sweet potatoes and onions are tossed with a beautiful medley of dried cranberries, creamy goat cheese and lightly toasted nuts. A sprinkling of chopped cilantro leaves follows, and a drizzle of the world's simplest vinaigrette crowns the feast. Salad is best when eaten immediately after preparation; if making ahead, prepare the dressing, roast and toast the sweet potatoes, onions and nuts ahead of time, but keep all ingredients separate until you're ready to eat. Adapted from this Smitten Kitchen recipe by Deb Perelman http://smittenkitchen.com/blog/2010/11/sweet-potatoes-with-pecans-and-goat-cheese.