Preheat oven to 400°F.
Toss the sweet potatoes, olive oil, salt, and pepper on a large rimmed baking sheet until evenly coated. Roast for 20 minutes. Scoot potatoes over enough so that there’s space for the walnuts, then add the walnuts to the baking sheet and continue roasting for 8 more minutes until potatoes are fork tender and walnuts are deeply golden brown. The nuts will go from toasted to burnt very quickly, so be sure to keep an eye on them!
Now, quick! Start making your pickled red onions right away so that they have as much time as possible to pickle before lunch time. If you’re reading this recipe ahead of time, make them now! They only get better with time, and they stay good in the fridge for weeks. Next up, stir all of those Garlic Yogurt ingredients together and set aside.
Get all of the other components chopped up and ready to go.
Add the kale to a large bowl and sprinkle about 1/4 teaspoon salt over top. Use your hands to “massage” the kale - crunching it between your fists 10 to 15 times until it starts to feel wet in your hands, but isn’t totally soft and broken down (that will happen if you keep going, and is delicious in OTHER salads, but not this one!).
Add the romaine and 1/4 cup of the dressing to the bowl and toss until all of the lettuce is coated.
Divide lettuce between two bowls. Top with roasted sweet potatoes, olives, pickled onions, oranges, raisins, walnuts, feta, and one last drizzle of dressing just for good measure. Sprinkle with leftover soft herbs if you have any sitting on your cutting board.
ENJOY!
