Cut sweet potato and carrots into large bite size pieces, about 2” or 5 cm cubes.
Trim and halve the radishes. If using very large radishes, cut to approximately the same size as the sweet potato and carrot pieces.
Add the sweet potatoes, carrots and radishes to a rimmed cookie sheet and add the olive oil, salt, black pepper, garlic powder, and oregano. Toss altogether till thoroughly mixed.
Roast vegetables for 20 mins, toss, then roast for another 10-15 mins till golden brown and edges are crisp.
Meanwhile, whisk together the salad dressing ingredients in a small bowl.
In a large bowl, add the kale and pour in a few tablespoons of the lemon dressing. Toss together to ensure that the kale is thoroughly coated with dressing. Add more dressing if desired. Cover and set bowl aside till ready to serve.
To serve, place a bed of kale on a serving plate, and top with roasted root vegetables.
This salad can be served warm or at room temperature.
Notes
Black radishes would be a great replacement for red radishes in this recipe. Black radishes have a more pungent flavor - they are spicier and a little more bitter than red radishes. The flavor of the black radish would be a great contrast against the sweet caramelised flavor of the sweet potatoes and carrots. Store leftover salad in an airtight container in the fridge for up to 1 week.