Preheat the oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

Peel and cube the medium beets and large sweet potato into bite-sized pieces; cut the red onion into wedges.

In a mixing bowl, combine the cubed beets, sweet potato, and onion. Drizzle with olive oil, and sprinkle with dried thyme, salt, and black pepper. Toss to coat.

Spread the vegetable mixture onto the prepared baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through.

Allow the roasted vegetables to cool for 5-10 minutes.

In a small bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, and minced garlic until combined. Adjust seasoning with salt and pepper.

In a large bowl, add fresh baby spinach as the base and layer in the roasted vegetable mixture.

Sprinkle with crumbled goat cheese, toasted pecans, and dried cranberries.

Drizzle the vinaigrette over the salad and toss gently to combine.

Serve immediately for the best flavor and texture.