Roasted Sweet Potatoes with Quinoa, Kale, Dried Cranberries, and Feta

• 3 sweet potatoes, peeled and cubed
• 5 tbsp. extra-virgin olive oil, divided
• kosher salt
• Black pepper
• 1 c. dried quinoa, rinsed under cold water
• 1/2 bunch Tuscan kale, thinly sliced (4 cups)
• 1/2 c. dried cranberries
• 1 tbsp. balsamic vinegar
• 1/2 c. Feta, crumbled

1. Preheat oven to 425 degrees F and cover a baking sheet with aluminum foil.
2. Arrange sweet potatoes on the baking sheet and drizzle with 2 tablespoons olive oil and season with salt and pepper.
3. Toss to coat and roast until golden and tender, about 25 minutes.
4. Meanwhile, combine quinoa and 2 cups of water in a medium saucepan and bring to a boil.
5. Reduce heat to low and simmer, covered, 15 minutes.
6. Remove from heat and let sit, covered, 5 minutes more.
7. Scoop quinoa onto a paper towel-lined baking sheet to cool slightly.
8. In a large bowl, combine quinoa, sweet potatoes, kale, and cranberries.
9. In a small bowl, whisk together balsamic vinegar and the remaining 3 tablespoons olive oil.
10. Drizzle vinaigrette over salad, tossing gently to combine.
11. Season with salt and pepper and stir in the feta just before serving.

sweet potatoes, extravirgin olive oil, kosher salt, black pepper, quinoa, kale, cranberries, balsamic vinegar

Taken from www.delish.com/cooking/recipe-ideas/recipes/a43966/roasted-sweet-potatoes-quinoa-kale-dried-cranberries-feta-recipe/ (may not work)