Preheat a medium saucepan over medium-high heat.
Peel and mince shallot; add to salad bowl.
Once the saucepan is hot, add 2 tbsp olive oil and 2 tbsp butter and swirl to coat the bottom.
Saute the onion with 1/2 tsp salt for 5 minutes, until soft.
Add the chopped ginger and saute for 3 minutes.
Combine the chopped carrots, sweet potato, yukon golds, 1 tsp honey, and 1/2 tsp salt in the saucepan.
Add broth, bring to a boil; cover and simmer until vegetables are tender, about 12 minutes.
In the salad bowl, whisk together 2 tbsp olive oil, 1.5 tbsp apple cider vinegar, 1 tsp honey, 2 tsp sesame seeds, 1/4 tsp salt, and 1 pinch black pepper.
Using an immersion (hand) blender (or regular one), puree the soup until smooth.
Measure out cranberries and almonds. (1/4 c each)
Shave the leaves off parsley stems; discard the stems and mince the leaves.
Add the spinach to the bowl with the dressing. Add 3/4 of the parsley, the cranberries, and almonds; toss to combine.
To serve, pour soup into a bowl, garnish with the remaining parsley, and arrange salad on the side. Enjoy!