Preheat oven and roast sweet potatoes
Preheat your oven to 425 °F (≈ 220 °C). Peel the sweet potatoes if desired, then dice into small, uniform cubes. Spread them on a large baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with cumin, paprika, granulated garlic, salt, and pepper. Use your hands to toss so each piece is well coated, and arrange in a single layer (no overcrowding). Roast until fork-tender and slightly browned, about 25–30 minutes, flipping or tossing once halfway through.

Cook the rice
Rinse the rice under cold water until the water runs clearer (this removes excess surface starch). Cook according to the package instructions. When done, leave the lid on for a few minutes, then fluff with a fork and let it cool somewhat (you don’t want it piping hot when mixing with the vegetables).

Prepare the dressing
In a bowl or jar, combine the olive oil, apple cider vinegar, lemon juice, maple syrup, Dijon mustard, and garlic. Whisk (or shake, if using a sealed jar) until fully emulsified. Taste and adjust salt, pepper, or acidity as desired.

Assemble the salad
In a large serving bowl, add the cooled rice, roasted sweet potatoes, black beans, spinach, purple cabbage, red onion, feta, dried cranberries, and pepitas. Drizzle the dressing over the salad and gently mix until all the ingredients are well coated. Taste and add extra salt or black pepper if needed.

Serve or chill
You may enjoy the salad right away (slightly warm) or cover and chill in the fridge until serving time. It keeps well and flavors meld over time.