Preheat your oven to 350°F. Spread the chopped sweet potato over a baking sheet lined with parchment paper or a silicone mat. Bake for 20 minutes, and then remove from the oven
In a small bowl, whisk together the orange juice, olive oil, agave nectar, apple cider vinegar, Dijon mustard, ginger, cinnamon, and salt.
Rinse the kale thoroughly, then tear it from the stems into bite-sized pieces. Place the pieces in a large bowl and pour the vinaigrette over them.
Massage the kale with dressing until it has reduced in size by half and is softer. Massaging the leaves just means squeezing and tossing at the same time.
Mix the sweet potatoes, cranberries, and seed blend into the salad and transfer to a serving bowl.
There will be excess vinaigrette in the bottom of the mixing bowl. Pour it into a spouted vessel and keep on the side if you’d like to add more to your salad while eating.