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Arrange a rack in the middle of the oven and heat to 425°F.
Place the sweet potatoes, mushrooms, and shallots on a rimmed baking sheet. Drizzle with the olive oil, a big pinch of salt, and a few grinds of black pepper, and toss to combine. Spread out in an even layer.
Roast until tender and lightly caramelized, stirring halfway through, about 20 minutes total. Meanwhile, make the vinaigrette. Place all the ingredients in a small bowl and whisk to combine; set aside.
Transfer the roasted vegetables to a large bowl. Drizzle with about 1/2 of the vinaigrette and toss to evenly coat. Add the kale and goat cheese and gently toss everything again to combine. Taste and toss with more vinaigrette as needed (you might not use all the vinaigrette). Sprinkle with pumpkin seeds and serve warm or at room temperature.