Clean and remove the middle stem from kale and tear the leaves into small bite sized pieces.
In a salad bowl add kale, ½ teaspoon olive oil and generous pinch of salt. Toss to mix and Massage the kale with your fingertips to soften it up a bit. Keep this aside.
Preheat oven to 425 degrees F /230C.
On a baking sheet, combine cubed potatoes, ½ teaspoon extra virgin olive oil, chili powder, paprika, salt to taste and black pepper. Toss well to coat evenly.
Put the baking tray in the oven and roast for 30 minutes till potatoes are crispy outside and tender inside.
Meanwhile, To make the dressing. Combine all ingredients of salad dressing and whisk it with small blender.
In the mixing salad bowl Toss the roasted potatoes, grated parmesan cheese and kale together.
Pour the dressing and toss to combine. Top the salad with pine nuts and shaved parmesan.
Serve and enjoy! The salad keeps well for 3-4 days in the fridge.