Kale Salad with Roasted Sweet Potato and Pears

-1 Preheat the oven to 350 F
-1 Chop the sweet potato into small cubes and toss it with the olive oil, cinnamon and salt. Bake for 35 minutes, flipping halfway through.
-1 While that bakes, prepare the dressing by whisking the ingredients together, or shaking them in a jar. 
-1 Add the chopped kale to a large salad bowl and massage the dressing into the kale. Let that sit while the sweet potato cooks.
-1 Once the sweet potato is ready, add it to the kale with the pumpkin seeds, feta, dried cranberries and pumpkin seeds.
-1 Toss everything together to combine and enjoy. Leftovers will stay fresh in the fridge for up to 3 days.