Preheat oven to 400° F. Line a sheet pan with foil or parchment paper and place the cubed sweet potatoes on it. Drizzle the olive oil over them and season with salt and pepper. Toss together with your hands and then spread them into a single layer. Bake for 20-25 minutes or until fork tender. 

While the sweet potatoes roast, combine all of the ingredients for the dressing in a jar with a lid. Shake vigorously until combined. Taste for seasoning and consistency and if needed add an extra tablespoon of water to thin out the dressing.

Add the chopped kale to a serving bowl and sprinkle on a couple pinches of salt and a tablespoon of lemon juice (optional). Use your hands to massage the kale until it turns dark green and softens.

When the sweet potato is done roasting add it to the kale along with the sliced apple, pepitas, cranberries, and goat cheese. Serve the salad with the dressing drizzled on top or on the side.