Sweet Potato and Kale salad with California Prunes

Ingredients

• 4 sweet potatoes
• 1 red onion, sliced thin
• 1 teaspoon sea salt
• ½ teaspoon coarse black pepper
• 1 teaspoon cinnamon
• 1 tablespoon extra virgin olive oil
• 4 cups chopped kale
• 12 California Prunes, (whole or chopped)
• 1 cup feta cheese crumbles
• ½ cup pomegranate
• 3 Sprigs fresh mint, chopped
• ¼ cup roasted chickpeas
• ¼ cup pomegranate juice
• ¼ cup apple cider vinegar
• 1 tablespoon lemon juice
• ½ cup Dijon mustard
• ½ cup sour cream
• ¼ cup mayonnaise
• 2 teaspoons garlic, minced