Preheat your oven to 425°F (220°C).

On a baking sheet, toss the cubed sweet potatoes with olive oil, salt, and black pepper. Spread them out in a single layer and roast for 20-25 minutes, flipping halfway through.

While the sweet potatoes are roasting, combine 1 cup of quinoa and 2 cups of water in a small saucepan. Bring to a boil, then reduce heat and simmer for about 15 minutes.

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

In a large bowl, combine the roasted sweet potatoes, cooked quinoa, baby kale, cranberries, feta cheese, and walnuts. Drizzle with dressing and toss gently.

Divide into servings and enjoy warm or at room temperature.