Step 1: Prepare the Sweet Potatoes

1. Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
2. Toss the diced sweet potatoes with 2 tbsp of avocado oil, 1/2 tsp salt, and 1/4 tsp pepper.
3. Spread them out on the baking sheet and roast for 20 minutes, tossing halfway through for even browning.

Step 2: Cook the Chicken (Optional)

1. Mix the smoked paprika, chili powder, garlic powder, salt, and pepper in a small bowl.
2. Rub the seasoning evenly over the chicken breasts.
3. Add the chicken to the baking sheet with the sweet potatoes after 20 minutes of roasting. Bake for an additional 16–18 minutes or until the chicken reaches 165°F.

Step 3: Make the Balsamic Vinaigrette

1. In a small bowl or jar, whisk together balsamic vinegar, avocado oil, honey, dijon mustard, minced garlic, salt, and pepper until emulsified. Set aside.

Step 4: Prepare the Kale

1. Place the shredded kale in a large mixing bowl.
2. Pour half of the vinaigrette over the kale and massage it with your hands for 2–3 minutes to tenderize the leaves and reduce bitterness.

Step 5: Assemble the Salad

1. Add the roasted sweet potatoes, sliced apples, goat cheese, pecans, and cranberries to the massaged kale.
2. Slice the cooked chicken (if using) and place it on top.
3. Drizzle with the remaining vinaigrette and toss gently to combine.

Step 6: Serve and Enjoy

1. Serve immediately or refrigerate for up to 1 hour to let the flavors meld.