Roasted Sweet Potatoes w/Kale, Quinoa & Cranberries

Sweet potatoes and kale are both wonderfully tasty and a healthy combination. With the substance of the sweet potatoes and the quinoa, this salad is an entire meal. It's easy and a surprise that you'll come back to over and over again. Enjoy! (Courtesy of Delish.com)

What you need:

• 3 sweet potatoes, peeled and cubed

• 5 tbsp. extra-virgin olive oil, divided

• kosher salt

• Freshly ground black pepper

• 1 c. dried quinoa, rinsed under cold water

• 1/2 bunch Tuscan kale, thinly sliced

• 1/2 c. dried cranberries

• 1 tbsp. balsamic vinegar

• 1/2 c. crumbled feta

Instructions:

• Preheat oven to 425° and cover a baking sheet with aluminum foil. Arrange sweet potatoes on the baking sheet, then drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss to coat and roast until golden and tender, about 25 minutes.

• Meanwhile, combine quinoa and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Remove from heat and let sit, covered, 5 minutes more. Scoop quinoa onto a paper towel-lined baking sheet to cool slightly.

• In a large bowl, combine quinoa, sweet potatoes, kale, and cranberries. In a small bowl, whisk together balsamic vinegar and remaining 3 tablespoons olive oil. Drizzle vinaigrette over salad, tossing gently to combine. Season with salt and pepper and stir in feta just before serving.

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