Fall Harvest Salad With Roasted Sweet Potato, Quinoa and Pomegranate

0 Preheat oven to 425 degrees. Line a baking sheet with foil and lightly spray with oil.
1 Add sweet potatoes to a bowl and drizzle with 1 TBSP of olive oil. Season with salt, pepper, garlic, cinnamon, and cumin. Toss to evenly coat. Spread on baking sheet being sure not to overcrowd and using a second baking sheet if needed. Wipe out bowl.
2 Bake for 25-30 minutes, flipping after 15-20 minutes. Remove and let cool for 5 minutes.
4 Meanwhile, add your kale to the same bowl and drizzle with the remaining 1/2 TBSP olive oil and juice of 1 lemon. Use your hands to massage for 15-30 seconds until tender.
6 Whisk together all ingredients for dressing in a glass. Season to taste.
3 Add all ingredients for salad to a large bowl and toss to combine. This salad is delicious without the dressing, so taste before adding!
5 Drizzle a light amount of dressing, if desired, right before serving and toss to combine.