• Step 1: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 2 tablespoons of olive oil, cumin, paprika, salt, and pepper. Spread the seasoned sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
• Step 2: While the sweet potatoes are roasting, prepare the dressing by whisking together 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, and salt and pepper to taste.
• Step 3: In a large bowl, combine the roasted sweet potatoes, chopped kale, toasted pecans, and feta cheese (if using). Drizzle the prepared dressing over the salad and toss gently to coat all the ingredients.
• Step 4: Serve the kale and sweet potato salad warm or at room temperature, and enjoy!