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Remove the kale leaves from the tough stems. Wash and dry well. Chop kale into thin, small pieces. Place the chopped kale into a large mixing bowl.
In a small jar, mix olive oil, lemon juice, garlic, salt, and pepper. Shake dressing ingredients together. Pour over kale and massage with hands, squeezing/kneading the dressing into the kale for about 1 minute. Cover and let the kale sit in the fridge or at room temperature.
Preheat your oven to 400F and prepare your sweet potatoes. Wash and dry them well, then chop the sweet potatoes into ½-inch pieces, leaving the skin on.
Toss the sweet potato chunks in olive oil, salt, and cinnamon. Spread on a baking sheet and transfer to the oven for 30 minutes, until tender and brown.
While the sweet potatoes roast, remove the pomegranate arils from the fruit and set aside.
Spread pecans onto a smaller baking sheet, and place in the oven for the last 7 minutes to let them toast. Keep an eye on them and remove from oven once they become aromatic – or else they will burn!
Remove both the sweet potatoes and toasted pecans from the oven and let them cool slightly.
Add the roasted sweet potato chunks, toasted pecans, pomegranates, and crumbled goat cheese to the massaged kale. Mix well, adding additional salt + pepper to taste (if needed). Serve with sliced avocado!