Preheat oven to 425°F. On a large rimmed baking sheet, toss purple sweet potatoes with olive oil, cinnamon, nutmeg, chili flakes, salt and pepper. Roast, stirring occasionally, until sweet potatoes are tender, about 30 minutes.
On another large rimmed baking sheet, toss orange sweet potatoes with red onions, pepitas, olive oil, cinnamon, nutmeg, chili flakes, salt and pepper. Roast, stirring occasionally, until sweet potatoes are tender, about 30 minutes. Step 1 & 2 can be combined if need be.
Meanwhile, combine vinaigrette ingredients: maple syrup, lime juice, olive oil, salt and pepper. In
When the sweet potatoes are done, let cool slightly and toss with maple-lime vinaigrette.
In a large bowl, toss arugulas with some of the vinaigrette and arrange on a serving platter. Top with purple and orange sweet potatoes and scatter crumbled feta, dried cranberries and parsley on top. Drizzle with more dressing and serve any remaining dressing alongside the salad platter. Serve warm or at room temperature.