Heat oven to 450°F.
Toss sweet potatoes, onion, maple syrup, oil, and 1-1/2 teaspoons Sriracha seasoning in a large bowl. Place evenly on large rimmed baking sheet lined with parchment paper; roast 30 minutes or until potatoes are tender and edges are starting to brown.
Whisk vinaigrette ingredients together.
Place kale in the same large bowl. Toss with hot, cooked potatoes and onions and set aside.
Add cranberries and apples to kale. Drizzle vinaigrette over salad and toss to combine. Sprinkle with cheese and pecans; serve immediately.
Recipe Tip: Cut out the heaviest part of the center rib of each kale leaf. To thinly slice kale, roll leaves together like a fat 'cigar', then slice thinly.