Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
Make the candied pumpkin seeds. Heat a medium skillet over medium high heat. Once it's hot, add the pumpkin seeds, maple syrup, ½ teaspoon of coriander, chili, salt, and pepper. Stir the seeds constantly until maple syrup is caramelized and seeds are toasted, about 2-3 minutes. Transfer candied pumpkin seeds to a plate and spread them out as best you can. Allow them to cool thoroughly.
Place the chopped sweet potatoes on the prepared baking sheet. Place the halved shallots in their own little corner of the baking sheet. Drizzle 1 tablespoon of the olive oil over the sweet potatoes and shallots. Sprinkle the remaining teaspoon of ground coriander, some salt, and pepper. Toss the sweet potatoes and shallots to coat. Slide the baking sheet into the oven and set a timer for 30 minutes.
At the 30 minute mark, carefully retrieve the shallots from the baking sheet and transfer them to your blender. Gently flip and toss the sweet potatoes and put them back in the oven for another 10 minutes, or until they're tender and golden on the sides. Let them cool slightly.
To the blender, add the balsamic vinegar, Dijon mustard, water, remaining ¼ cup of olive oil, and some salt and pepper. Blend the dressing on high until completely smooth. Add a splash of water if you need to get the blade of the motor going. Set aside.
Assemble the salad! I like to do this in two layers. Arrange half of the radicchio, fennel, parsley, and roasted sweet potatoes in a layer on your serving plate. Spoon half of the dressing over top and season with salt and pepper. Make another layer on top with the remaining radicchio, fennel, parsley, and roasted sweet potatoes. Spoon the remaining dressing over the top and season again with salt and pepper.
Top the salad with the orange segments and the candied pumpkin seeds. I like to crush up the candied pumpkin seeds with my fingers as I scatter them. Enjoy immediately!