Rinse quinoa in a fine mesh strainer under cold water. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.

Preheat your oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, paprika, salt, and pepper. Spread them out on a parchment-lined baking sheet and roast for 20 to 25 minutes, flipping halfway, until golden and tender.

While the potatoes roast, massage the chopped kale. Place it in a large bowl, drizzle with 1 tablespoon olive oil, and use your hands to gently massage it for 1–2 minutes until it becomes darker and softer. This removes bitterness and improves the texture.

In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, garlic powder, salt, and pepper. Taste and adjust the seasoning if needed. The dressing should be bright, slightly sweet, and tangy.

Add the cooked quinoa, roasted sweet potatoes, and massaged kale to a large bowl. Toss in cranberries and nuts. Drizzle the dressing over the top and mix gently until everything is coated.

Taste and adjust with more salt, pepper, or lemon juice if desired. Sprinkle crumbled feta on top if using. Serve warm, at room temp, or chilled — it’s delicious every way.