Preheat oven to 400F. Toss sweet potatoes in olive oil and salt and spread on a baking sheet. Roast for about 15 minutes.

Remove sweet potatoes from the oven and toss with squash and onion in a large bowl. Spread over two baking sheets and return to the oven for another 15–20 minutes. (Note: parsnips and other kinds of squash also work well here.)

Combine all of the dressing ingredients other than olive oil in a bowl. Whisk to combine. Slowly whisk in the oil to incorporate. (Before mixing into the final dish, whisk again to recombine.)

Combine the roasted vegetables with parsley, pecans, golden raisins, dried cranberries, and chopped herbs. Pour the dressing over the salad. Serve hot or let chill and serve at room temperature later.