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Preheat the air fryer to 350 degrees Fahrenheit (175 degrees Celsius).
In a large mixing bowl, toss the 1-inch cubed sweet potato with 3 tablespoons of olive oil, 2 tablespoons of maple syrup, and season with salt and pepper to taste.
Place the seasoned sweet potatoes in the air fryer basket, and cook for 15-20 minutes, shaking the basket halfway through to ensure even cooking. The sweet potatoes should be tender and slightly caramelized.
Remove from the air fryer, and set aside to cool.
In a large salad bowl, combine the mixed greens, sliced green apple, sliced red onion, rinsed and drained chickpeas, toasted walnuts or pecans, dried cranberries, and crumbled goat cheese.
In a separate bowl, whisk together 2 tablespoons of tahini, ¼ cup of extra virgin olive oil, 2 tablespoons of fresh lemon juice, and 1 tablespoon of pomegranate molasses.
Add 1-2 tablespoons of water to the dressing to achieve the desired consistency. Adjust the water to make the dressing as thick or thin as you like.
Drizzle the dressing over the salad ingredients in the bowl.
Gently toss the salad to ensure everything is coated with the dressing.
Top the salad with the roasted sweet potatoes, and enjoy!