Toss the sweet potatoes, red onion and garlic with the olive oil and chili seasoning mix.
Place in an even layer on a baking sheet.
Place in the oven for 15-20 minutes, or until the sweet potatoes are fork tender.
While the sweet potatoes are roasting, prepare the salad dressing by adding the avocado, white balsamic vinegar, lemon juice, salt and pepper to a blender, blend on low until smooth, drizzle the olive oil in the blender while on low, continue blending until smooth and creamy, set aside.
Remove any stems from the kale.
Chop the kale and spinach together.
Toss the kale and spinach with ½ of the salad dressing.
Place the dressed kale and spinach in a large serving bowl.
Remove the sweet potatoes from the oven, let cool for 5-10 minutes, then place on top of the salad with the cranberries, goat cheese and candied pecans.
Toss everything together and serve with additional salad dressing on the side.