Preheat the oven to 400 degrees Fahrenheit.

Rinse the sweet potato well, then chop it into small chunks. Similarly, slice the red onion into slices.

Transfer the chopped sweet potato and onion to a large rimmed baking sheet. Drizzle on the avocado oil and sprinkle with sea salt. Toss the ingredients together until the potato and onion are coated in oil and salt. Roast on the center rack of the preheated oven for 25-30 minutes or until the veggies are golden brown.

While the veggies are roasting, cook the brown rice according to the package instructions.

Similarly, mix the ingredients for the dressing together in a small bowl or blend them using a small blender such as a Magic Bullet. Set the dressing aside until you’re ready to use it.

Once fully cooked, transfer the rice and the roasted vegetables to a large bowl or a serving bowl. Add in the chopped pecans, pumpkin seeds, and dried cranberries.

Pour in the orange ginger dressing and toss everything together until all of the ingredients are coated in dressing and evenly distributed. Taste the brown rice salad for flavor and season it to your personal taste with sea salt and black pepper. If need be, you can add any additional ingredients for flavor, like more oil, balsamic vinegar, or orange zest.

Serve this easy brown rice salad alongside your main dish, and enjoy! You can serve the side dish at room temperature or warm. I prefer serving it warm.