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Preheat the oven to 400.
On a small plate, mix together ¼ cup sesame seeds and 1 tablespoon curry powder.
Cut 4 large sweet potatoes in half lengthwise. Place on a small rimmed baking sheet and drizzle all over with olive oil, using your hands to coat. Season with salt. Dip the cut sides of the potatoes in the sesame seeds, pressing to coat.
Arrange cut sides down on the baking sheet. Sprinkle the remaining sesame and curry powder over top. Roast until sweet potatoes are soft and pudgy, and sesame seeds are toasted about 35-50 minutes.
In a large bowl, whisk together the zest and juice of half a lemon, 3 tablespoon apple cider vinegar, ⅓ cup cashew butter, 1 finely grated garlic clove, 1 generous tablespoon honey, ⅓ cup olive oil, 1 ½ tsp fish sauce (if using) until smooth and creamy. Season with salt.
Strip the leaves of 2 to 3 bunches lacinato kale. Tear or cut into small pieces and add to the bowl of dressing. Squeeze the other half the lemon over and season the leaves with salt. Firmly scrunch and squeeze the kale a bit to start breaking it down and tenderizing it.
Thinly slice 1 large apple and add to the bowl. Tear the sweet potato into big chunks. Add to the bowl along with any sesame seeds left on the baking sheet and ⅓ cup golden raisins. Toss to coat. Season it as needed and serve.