Preheat the oven to 400F. Peel the sweet potatoes and chop into bite sized cubes. Toss in 1 tbsp of avocado oil, salt, pepper, and garlic powder. Roast on a parchment paper lined baking sheet for 30 minutes or until tender. Let them cool while you prepare the rest of the salad.
Destem and chop the bunch of kale. In a large bowl, drizzle the kale with the lemon juice, avocado oil, and salt. Massage the kale with your hands until it is tender. Let sit for a few minutes while you prep the dressing.
To make the dressing, add 1/4c avocado oil, dijon mustard, balsamic vinegar, water, salt, and pepper to a jar with a lid. Shake to combine, or whisk together if using a bowl.
Assemble the salad by topping the massaged kale with the roasted sweet potatoes and tossing them with the dressing. Next, add the additional toppings, the feta, pomegranate seeds, and pumpkin seeds. Serve and enjoy!
