Rinse the mixed salad greens well, spin or pat dry. Transfer to a large salad bowl and gently fluff them with your hands so they fill the bowl evenly.

Slice and combine crunchy vegetables

Thinly slice the red cabbage and carrot (or use pre-shredded carrot), cut the tomato into uneven chunks, peel half the cucumber and slice it irregularly, and thinly slice radishes. Add all these to the bowl with the greens and toss gently to distribute.

Add roasted sweet potato

If using leftover roasted sweet potato, warm briefly in a skillet over medium heat for 2–3 minutes to take the chill off, or use cold for contrast. Add the cubes to the salad bowl and scatter them across the top.

Add crunchy and chewy bits

Scatter the toasted walnuts and dried cranberries (or raisins) over the salad. Crumble the feta or goat cheese and sprinkle it evenly.

Add protein (optional)

If using rotisserie chicken, shred or chop it into bite-size pieces and add to the salad bowl so every toss can pick up some protein.

Make the lemon-tahini vinaigrette

In a small bowl or jar, whisk together tahini, lemon juice, apple cider vinegar, Dijon mustard, honey (or maple), minced garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking to emulsify. If the dressing is too thick, add warm water 1 teaspoon at a time (about 1–2 tablespoons total) until it reaches a pourable but creamy consistency. Taste and adjust acidity or sweetness — add a little more lemon juice for brightness or a pinch more salt if needed.

If you prefer a thinner, more vinaigrette-style dressing, whisk an additional 1–2 tablespoons of warm water or 1 tablespoon more olive oil into the dressing.

Assemble and finish

Just before serving, drizzle about half of the dressing over the salad (reserve the rest to allow people to add more). Use tongs to toss gently but thoroughly so the dressing coats the greens and all add-ins without breaking up the roasted sweet potato chunks too much.

Transfer to a serving platter or leave in the bowl. Taste a sample and season with additional flaky salt and cracked black pepper to taste. Serve family-style, passing the remaining dressing on the side.

Leftovers: store remaining dressing in a sealed jar in the refrigerator for up to 5 days. Keep the dressed salad refrigerated and consume within 24 hours for best texture (undressed components keep separately up to 2 days).