On a baking sheet add 1-2 sweet potatoes (2 cups), cubed. Sprinkle the potatoes with 1 teaspoon avocado oil, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon red pepper flakes, ⅛ teaspoon coarse kosher salt, and ⅛ teaspoon black pepper. Toss until combined.
Roast the potatoes for 10 minutes then stir. Roast for an additional 10-15 minutes or until fork tender and golden brown.
While the sweet potatoes are roasting, make the vinaigrette. In a bowl or jar, add all of the vinaigrette ingredients and shake or stir until combined. Set aside.
Place the kale in a large bowl and pour vinaigrette dressing over it. Use your fingers to massage the dressing over the kale, ensuring each kale leaf is lightly coated with dressing. This helps tenderize the kale.
Add the chickpeas, cranberries, red onion, and pumpkin seeds to the bowl with the kale. Once the potatoes are cooked add them to the salad.
Drizzle additional vinaigrette on top if desired.
Notes
For the vinegar, you can use raw apple cider vinegar, white wine vinegar, champagne vinegar, or red wine vinegar
The sweet potatoes can be cold or warm when serving the salad.
You can add shaved parmesan, Gorgonzola, goat cheese, or feta cheese.