Preheat oven to 400°F (200°C).
Toss cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper.
Spread on a baking sheet and roast for 25 minutes until tender.
Rinse quinoa and cook with water in a saucepan until fluffy.
Let quinoa cool slightly after cooking.
In a large bowl, add chopped kale and massage with a little olive oil.
Add roasted sweet potatoes, cooked quinoa, and sliced red onion.
In a small bowl, whisk lemon juice, remaining olive oil, and maple syrup.
Pour dressing over salad and toss well to combine.
Top with feta cheese if using and serve
