Preheat the oven to 425°F. Spread the sweet potatoes on a large baking sheet. Drizzle with oil and season with salt and pepper. Bake for 25 minutes, flipping halfway, until tender and starting to brown.
In a large bowl, add 1 teaspoon of the dressing to the chopped kale. Massage the kale until it starts to soften, about 30 seconds or so. Add the roasted sweet potatoes, quinoa, pepitas, goat cheese, and apple slices. Toss to combine.