Heat the oven to 425°F. Meanwhile, make the dressing.

Whisk 3 tablespoons finely chopped shallot, 1 tablespoon plus 1 ½ teaspoons honey, 1 tablespoon plus 1 ½ teaspoons sherry vinegar, 2 ¼ teaspoons Dijon mustard, ½ teaspoon kosher salt, and ½ teaspoon black pepper together in a large bowl until combined.

While whisking constantly, slowly drizzle in ⅓ cup extra-virgin olive oil and continue to whisk until combined.

Toss 2 pounds peeled and cubed sweet potatoes, 1 tablespoon extra-virgin olive oil, 1 ½ teaspoons kosher salt, and ½ teaspoon black pepper together on a rimmed baking sheet until the potatoes are evenly coated. Arrange into a single layer.

Roast until starting to become tender, about 15 minutes. Remove from the oven. Drizzle 2 generous tablespoons of the dressing over the sweet potatoes. Use a spatula to toss to coat and spread back into an even, single layer. Continue to roast until fork-tender and lightly browned in spots, 15 to 20 minutes more.

Remove the potatoes from the oven and let cool slightly on the baking sheet, about 5 minutes.

Add the roasted sweet potatoes and 1 cup coarsely chopped toasted pecans to the dressing and toss to coat.

Holding back a handful of each for topping first, add ⅔ cup dried cranberries and 2 ½ ounces crumbled feta cheese to the salad and toss until evenly distributed. Garnish with the reserved cranberries, feta, and coarsely chopped fresh parsley leaves if desired. Serve warm or at room temperature.