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Preheat oven to 400°F (200°C).
Toss sweet potatoes, Brussels sprouts, carrots, and red onion with olive oil, salt, and pepper. Spread evenly on a baking sheet.
Roast for 20–25 minutes, stirring halfway through, until tender and caramelized.
Place chopped kale in a large bowl. Drizzle with a small amount of olive oil and massage the leaves for 2–3 minutes until they soften and darken in color.
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined.
Add the roasted vegetables to the kale. Sprinkle with pumpkin seeds and dried cranberries.
Drizzle with the dressing and toss gently to coat all ingredients evenly.
Serve warm as a main dish or a side. Garnish with additional toppings like crumbled cheese or avocado slices if desired.