Preheat the oven to 375°F and line a baking sheet with parchment paper. Set aside.
In a large bowl, toss the sweet potatoes with 2 tablespoons of the olive oil, 1 tablespoon salt and freshly cracked black pepper to taste. Arrange the seasoned sweet potatoes in a single layer on the prepared baking sheet. (If your sweet potatoes are very large you may have to roast them on two separate sheet pans to avoid overcrowding the pan.) Transfer the baking sheets to the oven and bake until tender, 25-30 minutes.
While the potatoes are roasting, make the dressing. Add all of the vinaigrette ingredients to a jar with an airtight lid. Seal tightly and shake vigorously until emulsified. Set aside.
In a large mixing bowl or rimmed sheet pan, combine the shredded kale, ½ teaspoon salt and lemon juice. Use your hands to gently massage the kale until it wilts and darkens in color, 3-5 minutes. It should have no bitterness when you take a test bite. Drizzle the kale with remaining ½ tablespoon oil and toss to distribute.
Place the massaged kale on a large platter, arrange the roasted sweet potatoes on top and sprinkle with the goat cheese crumbles, pepitas and pomegranate arils. Serve with the dressing on the side.
I used a combination of orange and white sweet potatoes in this particular salad. You can use both or just one type if you prefer. White sweet potatoes are usually slightly milder in flavor than the orange.