Kale Salad with Spiced Sweet Potatoes, Crispy Kale and Sweet Sesame Dressing

Preheat the oven to 400 F. Toss the diced sweet potatoes with the olive oil, pumpkin pie spice, salt, pepper and cayenne. Spread onto a rimmed baking sheet and bake for 15-20 minutes, tossing occasionally, until cooked through and golden. Remove from oven and set aside. Leave the oven on.

Tear the kale off the ribs. Tear off about 3 cups of lightly packed bite sized pieces and drizzle with olive oil (or you can just use cooking spray) and season with salt, pepper and a dash of cayenne. Spread onto another rimmed baking sheet and crisp it up in the oven for 8-10 minutes. Cut the remaining kale into small shreds. Toss the shredded kale in a large bowl with the sweet potatoes.

In a small bowl combine the dressing ingredients (mayonnaise through sesame oil) and whisk to combine. Add dressing to the shredded kale and sweet potatoes and toss gently to coat. You may not need all of the dressing. Add grated Parmesan and pepitas. Add a few pieces of crispy kale to each serving.