Preheat your oven to 400°F (200°C).

Peel and dice the sweet potatoes into roughly 1-inch cubes for even roasting.

Toss the cubes in a drizzle of olive oil, a pinch of salt, and pepper.

Spread them out in a single layer on a baking sheet.

Roast for about 25-30 minutes, flipping halfway through, until tender and lightly caramelized.

Pro tip: Make sure the sweet potatoes aren’t overcrowded on the sheet—give them space to roast properly and get crispy edges.

While the sweet potatoes roast, remove the kale ribs by holding the stem with one hand and stripping the leaves off with the other.

Chop the kale leaves into bite-sized pieces and place them in a large mixing bowl.

Thinly slice the apple into half-moons, discarding the core.

Roughly chop the toasted pecans if you haven’t already.

In a small bowl or jar, combine olive oil, apple cider vinegar, maple syrup, and Dijon mustard.

Whisk or shake vigorously until the dressing is smooth and well combined.

Season with salt and pepper to taste.

Pro tip: Whisk continuously while adding the oil to emulsify the dressing and avoid separation.

Pour the dressing over the chopped kale.

Massage the kale with your hands for about 2-3 minutes until it softens and darkens—this helps reduce its bitterness and makes it easier to eat.

Add the roasted sweet potatoes, apple slices, dried cranberries, toasted pecans, and crumbled goat cheese.

Gently toss everything together until evenly mixed.

Taste and adjust seasoning with more salt, pepper, or a splash of apple cider vinegar if needed.

Serve immediately, or refrigerate for up to 2 days—flavors deepen over time!

This salad pairs wonderfully with warm, crusty bread or as a side to roasted meats.