• Step 1: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil and spread them on a baking sheet. Roast for 20-25 minutes, or until the potatoes are tender and lightly caramelized.
• Step 2: In a large bowl, whisk together the remaining 3 tablespoons of olive oil, apple cider vinegar, Dijon mustard, garlic, salt, and black pepper to make the dressing.
• Step 3: Add the chopped kale to the dressing and massage it with your hands for 2-3 minutes, until the kale is softened and well-coated.
• Step 4: Add the roasted sweet potatoes to the kale and toss gently to combine.
• Step 5: Garnish the salad with toasted pumpkin seeds, if desired. Serve immediately or refrigerate until ready to enjoy.