Directions

• Preheat the oven to 350°F (180°C) and adjust an oven rack to the middle position. Line a half sheet pan ((13 x 18 inches [33 x 45 cm]) with parchment paper or foil. Dice the sweet potatoes (about 3/4 inch dice) and place onto sheet the pan. Drizzle with the neutral oil and sprinkle with a scant 1/2 tsp of Kosher salt. Rub the oil and salt into the sweet potatoes gently to ensure they are evenly coated. Place the sheet pan into the oven and roast the sweet potatoes until they are brown and crispy at the edges, approximately 30 minutes.
• Thinly slice the kale and place in a large bowl. Sprinkle the kale with a small amount of Kosher salt and toss gently. This will allow the kale to wilt slightly and be more receptive to the dressing. (I do this as an alternative to “massaging” the kale, which can make it look and taste slimy.
• Prepare the Smoked Paprika Orange Dressing: Place the Dijon mustard, honey, garlic and sherry vinegar in a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender), blend until combined. While blending, slowly drizzle in the neutral oil first, then the olive oil, to emulsify into the dressing. Stir in the orange zest, smoked paprika and thyme. Season dressing to taste with Kosher salt and black pepper.
  
• Finely dice the fennel bulb and add to the kale. Add the roasted sweet potatoes, marcona almonds and crumbled goat cheese. Dress the salad to your liking and toss. Season to taste.