For the roasted veggies

• 1 large sweet potato, peeled and diced into 1/2” chunks
• 1 can chickpeas, rinsed and drained 400 g (15oz)
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the salad

• 1/4 cup pecans
• 6-7 cups curly kale, shredded 200g
• 1/2 red onion, thinly sliced
• 1 apple, chopped or sliced
• 1/4 cup dried sour cherries
• 1 cup shredded cheddar cheese

For the dressing

• 4 teaspoons wholegrain mustard
• 4 teaspoons maple syrup
• 2 tablespoons apple cider vinegar
• 4 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper