Sweet potatoes roasted Two pounds of sweet potatoes, cleaned, and sliced into half-moons that are 1/3 inch thick (approximately 6 cups) Two tablespoons of pure olive oil one-third tsp smoked paprika half a teaspoon of cumin powder 1/4 tsp ground coriander One-fourth teaspoon of cayenne one-eighth teaspoon of salt Three tablespoons pure olive oil Cider vinegar, two tablespoons One tablespoon of tahini Two tsp orange marmalady One tsp Dijon mustard 1/4 tsp salt Lettuce Eight cups of shredded, stemmed curly kale Half a cup of freshly torn mint leaves, lightly packed One cup of freshly pitted and halved cherries One medium avocado, cut into slices 1/4 cup of creamy goat cheese or crumbled feta cheese 1/4 cup roasted pepitas, unsalted
To prepare sweet potatoes: Place a large rimmed baking sheet in a cold oven; preheat to 425°F. Toss potatoes, 2 tablespoons oil, smoked paprika, cumin, coriander, cayenne and 1/8 teaspoon salt in a large bowl until evenly coated.
Spread in an even layer on the preheated baking sheet. Roast, stirring once, until browned and tender, 25 to 30 minutes. Let cool to room temperature on the pan, about 10 minutes.
Meanwhile, prepare dressing: Whisk oil, vinegar, tahini, marmalade, mustard and salt together in a small bowl until combined. (Alternatively, combine in a jar and shake well.) Cover and refrigerate until ready to use.
To prepare salad: Combine kale and mint in a large bowl. Add 2 tablespoons dressing; massage the leaves until they are softened, about 2 minutes.
Add the roasted sweet potatoes, cherries and the remaining dressing; toss to combine. Divide among 4 plates; top with avocado, feta (or goat cheese) and pepitas.