Roast Red Pepper for Dressing:

• Preheat your oven’s broiler to high. Position an oven rack so the pepper(s) will be a few inches from the element.
• Place the whole red bell pepper(s) on a baking sheet. Broil, turning every 5-10 minutes with tongs, until the skin is blackened and blistered on all sides (about 25-30 minutes total).
• Once blackened, transfer the hot pepper(s) to a bowl and cover tightly with plastic wrap (or place in a paper bag and close it). Let steam for 10-15 minutes.
• Once cool enough to handle, peel off all the blackened skin. Remove the stem and seeds. Set the roasted pepper flesh aside.
• Adjust Oven: Lower the oven temperature to 425°F (220°C) for the sweet potatoes and chickpeas.

Roast Sweet Potatoes and Chickpeas:

• Line a large baking sheet with parchment paper.
• Add the cubed sweet potatoes to one side of the baking sheet. Add the drained, rinsed, and thoroughly patted dry chickpeas to the other side.
• Drizzle the sweet potatoes with 1 tablespoon of olive oil, sprinkle with about 1/2 teaspoon kosher salt and pepper; toss to coat.
• Drizzle the chickpeas with the remaining 1 tablespoon of olive oil, sprinkle with the remaining 1/2 teaspoon kosher salt, pepper, and any desired spices (like paprika or cumin, optional). Toss to coat.
• Spread both in a single layer. Roast at 425°F (220°C) for 25-30 minutes, tossing halfway through, until chickpeas are crispy and sweet potatoes are tender and golden.

Make Caramelized Onions (While Sweet Potatoes/Chickpeas Roast):

• In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat.
• Add the thinly sliced onions, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Stir to combine.
• Let the onions sweat for a minute or two, then add the brown sugar.
• Cook over medium to medium-low heat for 40-45 minutes, stirring frequently (every 5-10 minutes), until deeply golden brown, soft, and caramelized. Adjust heat as necessary to prevent burning.
• In the last few minutes of cooking, stir in the balsamic vinegar and continue to sauté for a few minutes more until it’s mostly absorbed. Remove from heat and let cool slightly.

Make Roasted Red Pepper Dressing:

• To a blender or food processor, add the peeled roasted red pepper(s), white wine vinegar, lemon juice, chopped shallot, garlic clove, Dijon mustard, honey, 1/2 cup olive oil, 1 teaspoon salt, and pepper.
• Blend until completely smooth and creamy. Taste and adjust seasoning with additional salt, pepper, or honey if desired.

Assemble the Salad:

• Add the chopped kale to a large salad bowl. Add a few tablespoons of the roasted red pepper dressing, a generous pinch of salt, and freshly cracked black pepper. Massage the dressing into the kale with clean hands for 1-2 minutes to tenderize it.
• Top the massaged kale with the cooled caramelized onions, roasted sweet potatoes, and crispy chickpeas.
• Add crumbled feta cheese to taste.
• Season again with a little freshly cracked black pepper.
• Drizzle with the desired amount of the remaining red pepper dressing.

Serve: Toss gently if desired, or serve as is.