The Best Fall Orzo Salad with Crispy Roasted Sweet Potatoes

0 Preheat oven to 450 degrees - I like to use convection bake for extra crispiness, but a regular oven is just fine; you may just need to cook a little bit longer!
1 Add the cubed sweet potatoes to a mixing bowl. Drizzle with a touch of olive oil if desired. Sprinkle with starch, spices, salt, and pepper. Toss to evenly coat and spread on a large metal baking sheet. Transfer to the oven and bake for 20-25 minutes until golden and crispy, shaking every so often to loosen from the pan and turn slightly. Remove and let cool.
2 Add the chopped kale to a bowl and add the lemon juice and optional olive oil. Use your hands to massage for 10-15 seconds until tender.
3 Add all of the ingredients for the dressing to a jar and whisk with a fork or use a frother for even more emulsion. Season to taste.
4 Rinse the cooled orzo well and drain completely right before adding it to the bowl with the other salad ingredients, since it can stick together or dry out while cooling.
5 Top with the dressing and toss to combine. Enjoy!