Preheat your oven to 400°F (200°C). In a large bowl, toss cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper until evenly coated. Spread on a baking sheet and roast for 25-30 minutes, turning halfway through.

While the sweet potatoes are roasting, wash the kale, remove tough stems, and chop into bite-sized pieces. Massage the kale with a pinch of salt for about 2 minutes until tender.

In a small bowl, whisk together lemon juice, 2 tablespoons of olive oil, Dijon mustard, honey or maple syrup, and minced garlic. Adjust with salt and pepper.

Drizzle the dressing over the kale, toss to combine, and fold in the roasted sweet potatoes, chickpeas, cranberries, and pumpkin seeds.

Optionally, crumble feta cheese over the salad. Serve immediately or chill for 15-20 minutes.