Preheat oven to 400 degrees F.
Toss sweet potato cubes and shallots in olive oil, salt, and pepper, and spread out in a single layer on a baking sheet. Roast for about 20 minutes until golden.
Toast the slivered almonds on the stove top, stirring frequently, be careful not to let the almonds burn. Set aside.
Use your hands to massage the thinly sliced kale with a pinch of salt and a dash of olive oil. Massage until slightly wilted and bright green.
Add in the toasted almonds and sliced apple, mix well.
Remove the sweet potatoes from the oven, top the salad with the sweet potatoes and basil.
Mix some olive oil, lemon, dijon mustard, salt + pepper together for the dressing, adjust to taste.
Drizzle with the dijon vinaigrette, and a pinch more salt as needed.
Enjoy as you #tastetheseason!