Step 1: Prepare the Oven and Vegetables

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the carrots and sweet potatoes with olive oil, salt, pepper, thyme, and smoked paprika until evenly coated.

Step 2: Roast the Vegetables

3. Spread the seasoned carrots and sweet potatoes evenly on the baking sheet.
4. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, turning them halfway through to ensure even roasting.

Step 3: Prepare the Balsamic Glaze

5. While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, honey, Dijon mustard, and minced garlic.
6. Bring the mixture to a simmer over medium heat, stirring occasionally.
7. Reduce the heat and let it simmer for about 10-15 minutes until it thickens slightly, then remove from heat. Season with a pinch of salt and pepper, and let it cool.

Step 4: Assemble the Salad

8. Once the roasted vegetables are ready, let them cool slightly.
9. In a large serving bowl or platter, layer the baby spinach or mixed greens.
10. Add the roasted carrots and sweet potatoes on top of the greens.
11. Sprinkle with crumbled feta, dried cranberries, and toasted pecans.

Step 5: Drizzle with Balsamic Glaze

12. Drizzle the cooled balsamic glaze over the salad just before serving.
13. Toss lightly to combine, or serve as is for a more dramatic presentation.