Roasted Sweet Potato and Kale Salad with Quinoa

3/4 cup cooked quinoa (1/4 cup dry boiled with 1/2 cup water)
1 bunch lacinto/dinosaur kale (flat leaf), stems removed
1 large sweet potato, unpeeled and chopped into 1/2 inch cubes (roasted squash is good too)
1/4 cup nuts
1/4 cup cranberries
1 recipe Creamy Vinaigrette
1 teaspoon maple syrup

Pre-heat oven to 425-F.
Place sweet potatoes on a sheet pan. Drizzle a small amount of olive oil and sprinkle with salt and pepper. Toss to combine. Cook for 30 minutes, or until fork tender and browned. Allow to cool.
Prepare quinoa according to package instructions. Pour onto a sheet pan to cool.
For the dressing, add 1 teaspoon maple syrup to the creamy vinaigrette recipe.
Shred kale and place in a large bowl. Sprinkle with a little salt and massage the leaves until they are tender.
Add all the ingredients to a bowl and toss to combine.