Thanksgiving Fall Chopped Salad with Roasted Sweet Potatoes

Preheat oven to 425 degrees. Add the chopped sweet potatoes to a large sheet pan and toss with olive oil, salt, and pepper. Roast for about 30 minutes, tossing halfway through, until tender and golden brown. Let cool for at least 15 minutes before adding to the salad.

In a small bowl, whisk together all ingredients for the dressing.

To a large bowl, add the chopped kale and thinly sliced Brussels sprouts. Add the dressing and use your hands to massage the dressing into the greens. Let sit for 10 minutes while you prepare the rest of the ingredients.

Add the chopped apples, dried cranberries, sunflower seeds, goat cheese crumbles, and cooled roasted sweet potatoes to the salad. Toss everything together. Serve and enjoy!