Preheat oven to 425F and line a baking sheet with parchment paper
Cube sweet potato and quarter the brussels sprouts and toss in 2 tbsp avocado oil
Lay the veggies on the baking sheet and season with salt and pepper
Bake in the oven at 425F for 25 minutes
While the veggies bake, cube the chicken breast into bite size pieces and season with salt and pepper
Heat 2 tbsp of avocado oil in a frying pan over medium-high heat
When the oil is warm add the chicken to the pan
Cook the chicken over medium-high heat for 6-7 minutes tossing frequently - ensure that the chicken is cooked by checking for an internal temperature of at least 165F
Remove the chicken from the pan to cool
Prepare the balsamic vinaigrette by whisking together the balsamic vinegar, olive oil, and dijon mustard
Chop the apple into bite sized pieces (If you are serving this salad later you can squeeze some lemon juice onto the apple to prevent it from browning.)
When the veggies are done roasting, remove them from the oven to cool
Assemble the salad starting with the chopped kale on the bottom and top with the roasted veggies, chopped apple, sauteed chicken, goat cheese and roasted pumpkin seeds
When you are ready to serve the kale salad, drizzle the balsamic dressing on top!