Smoky Sweet Potato Kale Salad

Directions

1. Preheat the oven to 425 degrees F. Place the sweet potatoes on a nonstick baking sheet and toss them with a drizzle of olive oil (or use olive oil spray). Stir together the smoked paprika, garlic powder, chili powder and a big pinch of salt and pepper in a bowl. Sprinkle it evenly over the sweet potatoes and toss well. Roast the sweet potatoes for 25 to 30 minutes, until fork-tender.
2. While the sweet potatoes roast, make the dressing. Heat a saucepan over medium-low heat and add the sesame oil. Stir in the shallot with a pinch of salt and cook for 2 minutes. Stir in the ginger and garlic and cook for 2 minutes more. Reduce the heat to low. Whisk in the vinegar, honey and soy sauce. Whisk in the olive oil until emulsified.
3. Place the kale in a bowl. Drizzle on 1 to 2 tablespoons of the dressing and using your (clean) hands, massage the kale for a few minutes until all the leaves are coated. Let this sit for 5 to 10 minutes. It helps to break down the toughness of the kale and makes it less bitter. When the potatoes are done, add them on top of the kale. Drizzle with more of the dressing, then top with pepitas. Sprinkle on furikake seasoning if you'd like. Serve!