Roast the Sweet Potatoes: Preheat your oven to 200°C (180°C fan). On a large baking tray, toss the cubed sweet potatoes with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread them in a single layer, ensuring they aren't overcrowded. Roast for 25-30 minutes, flipping halfway through, until they are tender and the edges are beautifully caramelised.

Cook the Quinoa: While the potatoes are roasting, cook the quinoa according to the package instructions. A general rule is to use a 1:2 ratio of quinoa to water (180g quinoa to 360ml water). Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 15 minutes, or until all the water is absorbed. Once cooked, fluff it with a fork and set aside to cool slightly. Quinoa is prized for its nutty flavour and is a fantastic base for salads.

Prepare the Kale: Place the chopped kale in a large salad bowl. Add about a teaspoon of olive oil and a tiny pinch of salt. Now for the important part: massage the kale with your hands for 1-2 minutes. I find this technique is crucial as it softens the leaves, reduces their bitterness, and makes them much more pleasant to eat. You'll notice the leaves darken and shrink in volume.

Make the Vinaigrette: In a small jar with a tight-fitting lid, combine all the dressing ingredients: extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Seal the jar and shake vigorously until the dressing is emulsified and creamy. You can also whisk it in a small bowl.

Toast the Pecans: If your pecans aren't already toasted, you can do this easily. Place them in a dry frying pan over a medium heat for 3-5 minutes, tossing frequently until they become fragrant. Watch them carefully as they can burn quickly. Let them cool, then roughly chop.

Assemble the Salad: To the bowl with the massaged kale, add the slightly cooled roasted sweet potatoes and the fluffed quinoa. Pour over about half of the dressing and toss gently to combine. Add the toasted pecans, dried cranberries, and crumbled feta. Add more dressing as needed, toss again, and serve immediately.