3cupspeeled and cubed sweet potatoes (about 2 small-medium potatoes)
1bunchlacinato kale, stemmed and roughly chopped
2cupsarugula(sub spring mix or spinach)
1mediumapple, cored and sliced (or roughly chopped)
3Tbsp.toasted pumpkin seeds (pepitas)
1/4cupshaved Parmesan or Pecorino cheese(sub plant-based cheesy shreds if making vegan)
Pomegranate arils for garnishoptional
2tsp.white miso paste
3Tbsp.extra-virgin olive oil
Salt and pepper to taste
Preheat oven to 425ºF. In a small bowl, combine olive or avocado oil, maple syrup, cinnamon, cayenne, and salt; stir with a whisk. Arrange sweet potatoes on a baking sheet and pour maple mixture overtop; toss until cubes are well-coated. Bake for 25 to 30 minutes, tossing once halfway through, until tender and caramelized.
Prepare Maple Vinaigrette by combining mustard, maple syrup, miso, and vinegar in a bowl; stir to combine. Gradually stream in olive oil, whisking constantly, until dressing is smooth. Season to taste with salt and pepper.
Place kale in a large bowl and add half of dressing. Use your hands to massage dressing into kale leaves for about 30 seconds, until they start to soften. Add arugula, apple, pumpkin seeds, and cheese; toss to combine. Add sweet potatoes and remainder of dressing; gently toss again until all components are coated in dressing. Garnish with pomegranate arils, if desired.
MAKE AHEAD: Wash and chop your kale up to 1 day in advance and store in the refrigerator. Roast your sweet potatoes up to 2 days ahead and store in the refrigerator. Let them sit at room temperature for at least 1 hour prior to assembling the salad. Prepare your dressing up to 3 days in advance, storing it separately in the refrigerator.STORE: It's best to store the composed salad WITHOUT the arugula, which wilts quickly. Everything else can last (even after being dressed) for 2 to 3 days. If you plan on prepping ahead for lunches, make and save extra dressing to perk up leftovers.