Preheat your oven to 425°F (220°C). Peel and cube sweet potatoes into bite-sized pieces. Toss with red onion, olive oil, salt, and pepper in a large bowl.

Spread the sweet potato and onion mixture on a baking sheet in a single layer. Roast for 25-30 minutes until tender, stirring halfway through. Let cool for about 10 minutes.

In a medium bowl, whisk together apple cider vinegar, Dijon mustard, honey, ground cumin, and paprika. Slowly drizzle in remaining olive oil to emulsify.

In a large bowl, combine roasted sweet potatoes, red onions, dried cranberries, crumbled feta cheese, and parsley. Toss gently to combine.

Pour the dressing over the salad, tossing gently. Adjust seasoning if needed. Serve immediately or allow it to chill for better flavor.