Preheat oven to 250°F.

Spread bread cubes on a 15x10 inch pan.

Bake for 12-15 minutes, or until lightly browned.

Pour baked bread cubes into a large bowl and set aside.

Increase oven temperature to 400°F.

In a separate bowl, combine sweet potato cubes, onion wedges, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon thyme, and 1/2 teaspoon pepper.

Toss to coat.

Scatter the seasoned vegetables on the baking pan.

Bake for 30-40 minutes, stirring once halfway through.

In a small bowl, combine 4 tablespoons olive oil, 4 tablespoons balsamic vinegar, 1 teaspoon salt.

Add the roasted vegetables, turkey, and parsley to the bowl with the bread cubes.

Toss to combine.

Drizzle the dressing over the salad and toss again to coat.

Sprinkle with dried cranberries and chopped pecans or hazelnuts.

Serve immediately or at room temperature.