Fall Harvest Salad with Orange-Cranberry Vinaigrette

Preheat oven to 400°F. Spread out sweet potato cubes on a large baking sheet and toss with avocado oil, cinnamon and sea salt. Roast for 20 minutes, stirring once.

Reduce oven to 350°F. Scatter the walnuts on a baking sheet. Toast in oven until golden brown and fragrant, about 10 minutes, turning once. Let cool and finely chop.

With your hands, form the goat cheese into 12 or 18 balls. Roll the balls in the walnut crumbs, turning to coat completely, then gently pressing with fingers to flatten into disks. Set aside or store in fridge until ready to serve.

To make vinaigrette, combine cranberries, honey and vinegar in a small saucepan over medium heat. Cook until the cranberries pop, about 5 minutes. Remove from heat and let cool. Transfer to blender and pulse until smooth. Add mustard and orange juice and pulse to combine. With motor running, stream in avocado oil. Season to taste with salt and pepper.

In a large bowl, toss kale greens with a couple tablespoons of vinaigrette. Massage with your hands for several minutes until the kale leaves start to break down and become tender. Layer sweet potatoes, dried cranberries, any leftover toasted walnuts, and the goat cheese medallions on top. Serve with additional vinaigrette. Enjoy!