Begin by lining a baking sheet with parchment paper, and heat oven to 425ºF.
Wash sweet potato, and poke holes using a fork.
Place on baking sheet, and bake for 50 minutes, or until soft. Remove from oven, and let cool.
While sweet potato is baking, use either a grater or a food-processor with the shredding blade to shred brussels sprouts and kale. If using a grater, simply cut kale into small shreds by hand. Place in a salad bowl to toss.
Dice the apple, onion, and sweet potato (once cooked), and slice the vegan cheese, combining together in the salad bowl.
Add in sunflower seeds and dried cranberries.
Drizzle salad with balsamic vinaigrette, and toss all ingredients to combine.