roasted vegetable kale salad

This salad is so nourishing and delicious. I love the combination of fresh greens with roasted vegetables, it is the perfect pre-fall combination. And, what's great about Kale is that it holds the dressing well and wont wilt because of it- it will taste even better the next day! Because of the sweet potatoes, corn, brussels sprouts and creamy dressing, this is a very filling meal or a perfect side.

For the Salad:
3 Sweet Potatoes
15 Brussel Sprouts
3 Ears of Corn

For the Dressing:
1 tablespoon of Tahini
1 tablespoon of Olive Oil
1 teaspoon of Dijon Seeded Mustard
1 teaspoon of Maple Syrup
1 Lemon, juiced
Himalayan Pink Salt to taste

Preheat the oven to 350 degrees
Wash and peel the sweet potatoes and cut them into small cubes
Wash and cut the stems off the brussel sprouts then slice them in half
Put the cut up sweet potatoes and brussel sprouts on a baking sheet. Place the brussel sprouts face down
Drizzle a small amount of olive oil over the vegetables and mix around so that all pieces are covered
Put them in the oven and let roast. Take the brussel sprouts out after 25 mins but let the sweet potatoes roast for 40
While the veggies are roasting, peel the corn. I would definitely use fresh corn instead of canned if available because it just tastes so much better
Stand the corn up in a saute pan and cut the kernels off the cob, this way they will fall into the pan instead of flying all over the place
Pour a tiny bit of olive oil onto the corn and mix with your hands
Let the corn heat over the stove. I like to cook it like this so that the kernels get a nice brown color to them
While the corn is cooking, you can begin to clean and prepare the kale
Rip all of the leaves off of the hard stems. Place the leaves into a colander and discard of the stems
Wash the Kale and let dry
Once the corn is done cooking, put it into a bowl and put the kale into the saute pan. I like to saute it really quickly so that it softens up
At this point, the corn, brussel sprouts and kale should all be ready and the sweet potatoes are still roasting in the oven. So, let's make the dressing. 
For the dressing, I usually just eyeball it. Put about a tablespoon of tahini in a little bowl with the same amount of olive oil and stir
Add the juice of one lemon
Mix in a teaspoon of maple syrup for sweetness and a teaspoon of seeded dijon mustard
Finally, add with the Pink Himalayan salt to taste
To dress the salad, I like to pour half of it on JUST the kale leaves and mix in. Then, when you add the sweet potatoes, brussel sprouts and corn, mix in the rest