1. Preheat oven to 180°C.
2. Place cubed sweet potatoes on a lined baking tray. Drizzle with olive oil, honey, and seasoning.
3. Toss well to coat and roast for 20–30 minutes until golden and tender.
4. Remove kale from the stems, wash, and pat dry.
5. Add to a large bowl, drizzle with olive oil, and massage until softened and vibrant.
6. Layer the salad: add the warm grains to the kale, followed by roasted sweet potatoes (slightly cooled), apples, figs, pecans, and pomegranate jewels.
7. Drizzle generously with balsamic dressing and finish with a pinch of salt.
8. Serve fresh and enjoy this vibrant, wholesome bowl!
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