Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with coconut oil and a generous pinch of salt. Spread them out in a single layer on a baking sheet. Roast for 25-30 minutes, or until the sweet potatoes are crispy on the outside and tender on the inside. Stir once halfway through to ensure even cooking and crispiness.

While the sweet potatoes are roasting, place the chopped kale in a large bowl. Massage the kale with a little bit of salt for about 2-3 minutes until it becomes tender and slightly reduced in volume.

In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, minced ginger, and salt. Taste and adjust the seasoning as needed, adding more vinegar for tanginess or maple syrup for a hint of sweetness.

Once the sweet potatoes are roasted and slightly cooled, add them to the bowl with the massaged kale. Sprinkle the dried cranberries and chopped coconut flakes over the top. If using, add the sliced almonds. Drizzle with the prepared dressing and toss everything together to combine thoroughly.

Serve the salad immediately, or refrigerate for up to 2 days. The flavors will meld together as it sits.