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Toss the sweet potato pieces with 2 tablespoons of olive oil until they're lightly coated.
Spread them out in a single layer across two baking sheets; don't overcrowd them, or they'll steam instead of roast.
In a medium bowl, combine the roasted sweet potatoes, cranberries, pecans, and chives. Pour the dressing over everything and toss gently to coat.
Cover the bowl and refrigerate the salad until it's thoroughly chilled, allowing the flavors to meld.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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