Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, combine cubed sweet potatoes with olive oil, salt, and black pepper. Toss to coat, then spread on the prepared baking sheet.

Roast the sweet potatoes for about 20-25 minutes, flipping halfway through until tender and golden brown.

In a small saucepan, combine rinsed quinoa with water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork.

In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, and lemon juice until well combined.

In a large mixing bowl, combine roasted sweet potatoes, cooked quinoa, baby kale, dried cranberries, and optional feta cheese and walnuts. Pour dressing over and toss gently.

Serve warm or let it cool to room temperature in bowls or plates.