1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. Add the sweet potato cubes to the baking sheet and drizzle with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat and spread into an even layer.

3. Roast the sweet potatoes for 20 to 25 minutes, flipping once halfway through, until tender inside and caramelized on the edges.

4. While the potatoes roast, place the cooked lentils into a large mixing bowl. Add the diced red onion, dried cranberries, toasted pumpkin seeds, and chopped parsley.

5. In a separate bowl or measuring cup, whisk together the tahini, 2 tablespoons olive oil for the dressing, maple syrup, lemon juice, apple cider vinegar, Dijon mustard, grated garlic, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper.

6. Add 2 tablespoons warm water and whisk until the dressing is smooth and pourable, adding an extra tablespoon of water if needed to reach a creamy but drizzleable consistency.

7. When the roasted sweet potatoes are done, let them cool for 3 to 5 minutes, then add them to the bowl with the lentils and mix-ins.

8. Pour about two-thirds of the tahini dressing over the salad and gently toss until everything is evenly coated, adding more dressing as needed.

9. Taste and adjust seasoning with extra salt, pepper, or lemon juice if desired.

10. Transfer the salad to a serving bowl, drizzle with any remaining dressing, sprinkle with a few extra pumpkin seeds and parsley, and serve warm or at room temperature.