Preheat oven to 425 degrees. Place chopped sweet potatoes on a baking sheet lined with parchment paper. Drizzle with oil and toss with salt, then roast for 35 to 40 minutes or until slightly browned.

To a large bowl, add chopped broccoli, roasted sweet potatoes, chopped apples, dried cranberries, goat, cheese, and pecans.

In a mason jar, combine avocado oil, balsamic vinegar, Greek yogurt, Dijon, mustard, maple syrup, garlic powder, and salt. Shake the jar to combine.

Poor dressing over broccoli, salad, and toss to coat.