Preheat oven to 400°F (200°C).
Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes or until tender and slightly crispy on the edges.
While the sweet potatoes roast, place chopped kale in a large bowl. Add lemon juice and a pinch of salt, then massage the kale with your hands for 1–2 minutes until it softens.
Once sweet potatoes are cooked, allow them to cool slightly.
Add roasted sweet potatoes, dried cranberries, feta cheese, and nuts to the kale.
Drizzle with balsamic vinaigrette and toss to combine.
Serve immediately or refrigerate for up to 3 days.
