Preheat the oven to 415 degrees F. Spread the sweet potatoes and figs on a large baking sheet. Drizzle with olive oil and sprinkle with sea salt. Use your hands to coat everything in oil. Roast figs for 10 to 12 minutes, until caramelized, and sweet potatoes for 30 to 35 minutes, until golden-brown and crispy.

Add the ingredients for the vinaigrette to a small blender, and blend until completely smooth (or whisk vigorously in a bowl until well-combined). Set aside until ready to use.

Heat the olive oil in a small skillet over medium-high heat. Add the walnuts, pumpkin seeds, pure maple syrup, cinnamon, and sea salt. Cook, stirring frequently, until walnuts and pumpkin seeds have absorbed most of the liquid and begin to look sticky, about 5 to 8 minutes.  (Note: be careful to keep a close eye on the nuts, as they will burn easily). 

Add the chopped kale to a large serving bowl and drizzle with lemon juice. Use your hands to massage the lemon juice into the kale leaves (this process breaks down some of the fibers in the kale and softens it up). Drizzle desired amount of cider vinaigrette over the kale and toss well until coated. Serve salad with dried cranberries, roasted sweet potatoes and figs, and maple-toasted walnuts and pumpkin seeds.