Preheat oven to 425 degrees. Toss diced sweet potatoes with olive oil and salt and pepper, to taste. Bake in preheat oven for 10 minutes. Remove and toss around and bake for another 10-15 minutes or until most of the moisture is gone from the sweet potato. Remove from oven and let cool completely before adding to salad. Reduce oven temp to 350 degrees.
Place pecans on a baking sheet in an even layer. Place in 350 degree oven and bake for 6 minutes or until the nuts are toasted, but not too browned. Remove from oven and let cool completely.
Mix the vinaigrette dressing ingredients together in a jar. Place kale in a large bowl and add 1 tablespoon of the dressing. Massage the kale with your hands for about 2 minutes. Add sliced red onion, cooled roasted sweet potatoes, cooled pecans, cranberries, and cook pearl couscous. Add 2 tablespoons of dressing and toss together. Taste and add more dressing, if needed. I also like to sprinkle a pinch of salt and pepper in the salad for a flavor enhancer.
Serve immediately or cover and refrigerate for up to 2 days.