Fall Chopped Salad

For the roasted sweet potatoes: Toss them in avocado oil, chili powder, salt, and pepper, then bake them at 400 degrees Fahrenheit for about 20 minutes.

Massage your kale with lemon juice and refrigerate for 30 minutes to 1 hour. Whisk together all ingredients for the dressing (olive oil, apple cider vinegar, juice from 1 lemon, maple syrup, Dijon mustard, salt & pepper). Add the dressing to the salad ingredients (kale, Brussel sprouts, roasted sweet potatoes, apple, dried cranberries, sunflower seeds, goat cheese crumbles) in a large bowl and toss to coat.