Fall Harvest Salad

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Preheat the oven to 305℉ and set the oven rack to the lower position. Line a baking pan with parchment paper for easier cleanup.
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Peel and cut the sweet potato into small (1/2 inch) pieces. Toss them with about one teaspoon of olive oil and a pinch of salt. Spread the sweet potatoes on the baking pan and roast for about 20 minutes or until tender, tossing once or twice so they cook evenly.
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While the potatoes roast, make the dressing. In a small jar, combine two tablespoons of olive oil, apple cider vinegar, maple syrup, Dijon mustard, ground pepper, and a pinch of salt. Cover and shake well. Set the dressing aside.
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When the sweet potatoes are tender, push them over to one side of the pan. Add the chopped hazelnuts to the other side of the pan. Return the pan to the oven for one to two minutes to roast the nuts. Do NOT let them burn! Remove the pan when the nuts are fragrant and let everything cool for about 10 minutes.
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Put the kale in a large bowl with one teaspoon of olive oil and another pinch of salt. Work the oil and salt into the kale with your hands, squeezing and massaging the kale to tenderize and flavor it. Let the kale sit for about five minutes.
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Add the roasted sweet potatoes, hazelnuts, cranberries, and feta cheese to the bowl of kale. Toss lightly to combine. Drizzle with the dressing and toss again.