Roasted sweet potatoes are served on a bed of baby kale and topped with sweet pomegranate seeds, pecans, green onion, cilantro, and pumpkin seeds.
Preheat the oven to 350°F. Wash the sweet potatoes, trim off the ends, then chop into bite size cubes or pieces. Toss them in the pan, season with salt and pepper, and spread them out evenly on a nonstick baking sheet. Roast for 35 to 40 minutes or until they look browned, but remove them before the edges start to burn. Reduce the oven temperature to 300°F. Allow the sweet potatoes to cool. (They do not need to be served hot, which is another reason I think this dish is a winner for entertaining.)
While the potatoes are roasting, prepare the rest of the ingredients. Line the bottom of a wide shallow serving bowl with the baby kale. (You can do this without kale, but I enjoy the crunch and freshness of some greens with any meal, and this makes a nice presentation bed too.)
Place the pecans in a baking dish and roast in the oven for about 10 minutes, then remove the dish and allow the pecans to cool.
Remove the pomegranate seeds from the shell and keep in a bowl until needed. Chop the white and light-green parts of the green onions and add the pomegranate seeds. Roughly chop the cilantro and add to the bowl. (This gives the salad a fresh and vibrant flavor.)
Combine the ginger, lemon juice, oil and maple syrup in a measuring cup or jar and mix well.
To assemble the salad, spread the sweet potatoes over the kale, followed by the pomegranate seeds, cilantro, green onions, pecans, and pumpkin seeds. Evenly distribute the dressing over the entire dish.
Season the salad with salt and pepper, toss and serve.