Step 1: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
Step 2: While the potatoes roast, place the chopped kale in a large mixing bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Use your hands to massage the kale for 2-3 minutes until it becomes darker green and tender.
Step 3: In a small jar or bowl, whisk together the 3 tablespoons of extra virgin olive oil, apple cider vinegar, maple syrup, and Dijon mustard to create the dressing for your apple sweet potato and kale salad.
Step 4: Once the sweet potatoes are roasted, remove them from the oven and let them cool for at least 5 minutes.
Step 5: Add the roasted sweet potatoes, sliced apples, red onion, and toasted pumpkin seeds to the bowl with the massaged kale.
Step 6: Pour the dressing over the ingredients and toss well to ensure everything is evenly coated.
Step 7: Top the apple sweet potato and kale salad with crumbled goat cheese right before serving to maintain the texture.