Every Shabbos, my good friend, Emily Hershtal, makes this delicious kale salad. We call it her everything salad because it combines just the right amount of salty, crunchy, and sweet for a satisfying mouthful.
Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
Spread sweet potatoes in a single layer on prepared baking sheet. Drizzle with oil; sprinkle with salt and pepper. Bake, uncovered, for 35-40 minutes, until golden and tender.
Meanwhile, wash and dry kale. Remove and discard tough stalks and center veins. Tear into bite-sized pieces. Massage kale with your fingertips until leaves have wilted, about five minutes.
Place kale into a large serving bowl. Top with sweet potatoes, cabbage, dried figs, dried blueberries, pomegranate seeds, and scallions. Cover; refrigerate.
Combine dressing ingredients in a glass jar; seal tightly and shake well. Refrigerate until serving time.
Toss dressing with salad shortly before serving. Top with candied nuts, if using.