Preparation

• Preheat oven to 425 degrees F.
• Toss the cubed sweet potato with olive oil, garlic powder, onion powder, oregano, chipotle chili powder and salt until completely coated. Spread sweet potatoes onto a large sheet pan lined with parchment paper in a single layer and roast for about 30 minutes, flipping once.
• While the sweet potatoes are roasting, using a mesh strainer, thoroughly rinse the quinoa. Add water (or you could use vegetable or chicken broth) to a small saucepan and add rinsed quinoa. Bring quinoa to a boil, cover, and reduce heat. Let simmer for about 13 minutes.
• Remove from heat, keeping quinoa covered. Allow quinoa to sit for about 5 minutes then fluff with a fork. Set aside until ready to assemble salad.
• Place chopped kale in a large bowl and drizzle with a teaspoon of olive oil and pinch of salt. Massage the kale with your hands for 1 to 2 minutes, until it softens and darkens in color.
• In a small bowl or jar, whisk together olive oil, red wine vinegar, maple syrup, shallots, salt and pepper until smooth.
• Combine kale, quinoa, roasted sweet potatoes and cranberries in a large bowl and toss with dressing. Season with additional salt and pepper, as needed, and enjoy!