Heat your oven to 400 degrees. Peel and dice the sweet potatoes. Then place in a bowl, add 2 tablespoons olive oil and a generous amount of salt and pepper. Toss ingredients together. Then spread the sweet potatoes out on a parchment-lined baking sheet. Bake for 40 minutes, until soft and lightly browned. Stir the potatoes after 20 minutes to make sure they cook evenly.

Meanwhile, prepare the chicken. Season the chicken with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium high heat. Add the chicken and the balsamic vinegar. Cook for about 4 minutes per side, until browned. Then cover the skillet and reduce heat to low. Cook chicken for another 10 minutes, or until no longer pink in the center.

Spread the pine nuts out on a baking sheet. Bake in the oven with the sweet potato for 2-3 minutes, until the pine nuts are slightly browned.

Assemble the salads. Spread a big handful of baby spinach out on a place. Then add a chicken breast, a scoop of roasted sweet potatoes, and some goat cheese, dried cranberries, and pine nuts. Finally, drizzle the excess olive oil and balsamic from the skillet over the salad.