Bulgur Salad with Curry Roasted Sweet Potatoes and Chickpeas

Name: Bulgur Salad with Curry Roasted Sweet Potatoes and Chickpeas
Yield: Serves 4
Ingredients: 1 pound small, sweet potatoes, unpeeled, cut lengthwise into 1-inch wedges; 1 (15-ounce) can, chickpeas, rinsed; ½ cup, extra-virgin olive oil, divided, plus extra for drizzling; 1 tablespoon, curry powder; 1½ teaspoons, table salt, divided, plus salt for cooking bulgur; 1¼ cups medium-grind, bulgur; 5 tablespoons, cider vinegar; 6 ounces, kale, stemmed and chopped; 4 ounces, goat cheese, crumbled (1 cup); ½ cup, walnuts, toasted and chopped; ⅓ cup, dried cranberries