• Combine all dressing ingredients and mix until completely combined. Place kale in a large bowl and pour half the dressing over it, tossing to coat. Add more dressing if desired (I used all but ¼ cup of dressing). Refrigerate dressed salad for several hours to allow the flavors to blend.
• Meanwhile, preheat oven to 375°F. Combine diced sweet potatoes, 2 tablespoons olive oil, and ½ teaspoon salt. Place on a rimmed baking sheet. and bake for about 25 minutes, until cooked through, tossing once or twice during the baking time.
• Place the bread cubes on a rimmed baking sheet, drizzle with 2 tablespoons olive oil, and ¼ teaspoon salt. Bake at 375° for about 15 minutes, until toasted, tossing once during the cooking time. Once the croutons have cooled, place them in a large zip-top plastic bag, and crush the croutons until they are coarse crumbs (I crushed them using the back of a metal measuring cup). Set aside.

Assembly:

• Combine dressed kale, sweet potatoes (warm or cold, your preference), and crushed croutons. Shave parmesan cheese over each serving.