Preheat your oven to 425
On a baking sheet lined with parchment paper, add the cut sweet potato and toss with the chili powder, honey, olive oil, and salt with pepper. Make sure the potatoes are evenly covered and lay in an even layer.
Place in the oven and roast for 20 minutes, "flip" the fries to the other side and continue roasting for another 15 minutes or until potatoes are evenly golden brown.
Remove from oven and set aside
Meanwhile, make the dressing
In a blender add the ginger, garlic, mustard, maple syrup, apple cider vinegar, olive oil, and salt and pepper, blend until fully combined. (if the dressing is too "thick" add another splash of vinegar). Taste and adjust seasoning as necessary.
To assemble the salad, place the chopped/rinsed kale on a serving dish. Top with a large helping of the roasted sweet potato "fries", the sliced apple and carrots. Top with pumpkin and pomegranate seeds. Drizzle with a generous amount of the maple ginger dressing. Serve and enjoy!