• Prep the sweet potatoes:
• Peel and dice sweet potatoes into ½-inch cubes. Toss with olive oil, salt, and pepper.
• Cook the sweet potatoes:
• Air fryer: 375°F for 17 minutes, flipping halfway.
• Oven: 425°F for 15–18 minutes, until tender and lightly browned.

Shred the greens:

• Shred kale and Brussels sprouts using a food processor or a knife.

Assemble the salad

• In a large bowl, combine shredded greens, diced apple, pumpkin seeds, walnuts, and goat cheese. Once slightly cooled, add roasted sweet potatoes to the bowl and toss everything together until evenly combined.

Toss With Dressing

• Toss with all of the dressing (or less if youy prefer a lighter saald) and combine throuly until everything is coated.
• Serve and enjoy: This salad is perfect as a hearty lunch, side dish, or part of a fall/winter meal.

Maple Balsamic Vinaigrette in a Jar

• Add olive oil, balsamic vinegar, maple syrup, mustard, garlic, salt, and pepper to a 16 oz wide-mouth mason jar. Add any optional herbs if desired.
• Use a hand blender to blend until the dressing is creamy and fully combined.
• Keep extra dressing in the fridge. It may separate over time—simply blend again or give it a strong shake before using.
• Serve: Drizzle over salads or roasted veggies