1. Preheat the oven to 375°F. Add the diced sweet potatoes, diced beets, and halved Brussels sprouts to a large bowl. Add the olive oil, garlic powder, onion powder, thyme, salt, and pepper. Toss the veggies until they’re well coated in oil.
2. Spread the veggies in an even layer on a sheet pan and place in the oven. Roast until the veggies are tender and caramelized, about 30-35 minutes, tossing halfway through. Let the veggies cool slightly.
3. Meanwhile, whisk the apple cider vinegar, Dijon mustard, maple syrup, garlic powder, salt, and pepper. While whisking constantly, drizzle the avocado oil into the dressing until it’s emulsified.
4. Next, add the chopped kale to a large salad bowl and drizzle with 1 tbsp of olive or avocado oil. Using clean hands, lightly massage the kale for 1-2 minutes to tenderize the greens.
5. Add the roasted vegetables, pomegranate arils, pepitas, and half of the maple dijon dressing. Toss the salad, adding more dressing as needed. Garnish the salad with the Petite Camembert. Serve and enjoy!