Heat a frying pan with a little oil and fry the sweet potato until crisp and nicely golden (a couple of minutes each side). Season and set aside
Saute the onions in the same pan until golden and crispy. Season and set aside.
For the vinaigrette, add the oil, balsamic and parsley to a small bowl and mix to combine. Add the kale to a bowl and add the vinaigrette. Give it a good toss to coat.
To assemble your salad add the kale leaves to a serving plate and top with the sweet potato, crispy onions and parmesan cheese. Best serve straight away.