Preheat oven to 425°. Line a large rimmed baking pan with foil; spray with nonstick spray.

Combine sweet potato cubes and radishes in a large bowl. Drizzle with 1 Tbsp. olive oil; sprinkle with ¼ tsp. salt. Toss to coat. Transfer to a prepared baking pan. Roast for 10 to 12 minutes or until crisp-tender.

Meanwhile, for dressing, whisk together 4 Tbsp. olive oil, miso paste, rice vinegar, orange juice, gingerroot and sesame oil in a small bowl; set aside.

Place kale in a medium bowl. Drizzle with remaining 1 Tbsp. olive oil; sprinkle with remaining ¼ tsp. salt. Gently massage kale with fingertips until kale is dark green and tender; set aside.

Push roasted vegetables toward the edges of the baking pan. Place salmon, skin side down, in center of the pan. Brush salmon with ½ cup dressing. Roast for 7 to 9 minutes or until salmon flakes easily with a fork (145 degrees) and vegetables are fork-tender.

Remove and discard skin from salmon; flake salmon into 1½-in. pieces. Arrange kale and roasted vegetables on a serving platter. Top with salmon and orange segments. Drizzle with remaining dressing. Garnish with sesame seeds, if desired.