Massaged Kale Salad with Sweet Potato Noodles, Persimmon and a Smoky Orange Vinaigrette

Ingredients2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil, divided2 small or 1 large sweet potatoes, about 12 ounces, peeled and cut or spiralized into noodles1 bunch raw kale, stalks removed and discarded, roughly torn or chop into bite-sized pieces2 tablespoons lemon or orange juice1 Fuyu persimmon, ripe but firm, thinly sliced, then half the slices1/4 cup raw hulled pumpkin seeds/pepitaspinch of smoked paprika1/4 dried cranberries Ingredients – Smoky Orange Vinaigrette2 tablespoons fresh-squeezed orange juice2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil2 tablespoons raw apple cider vinegar1 teaspoon orange zest1 teaspoon honey (or maple syrup)1/2 teaspoon smoked paprika1 clove garlic, minced1/2 teaspoon fine sea saltfreshly ground black pepper, to taste InstructionsAdd 1 tablespoon of the Terra Delyssa Organic Extra Virgin Olive Oil to a cast iron or regular skillet, over medium heat, add in the sweet potato noodles and season with salt and pepper. Cover a