1 large sweet potato, peeled and chopped
1/2 butternut squash, peeled and chopped
1/2 medium red onion, sliced
1 tbsp olive oil
Salt and pepper, to taste
3 cups kale
5 tbsp balsamic vinegar, divided
1 cup uncooked quinoa
2 cups water
1/2 cup dried cranberries 

Preheat oven to 400F. 

Place sweet potatoes, butternut squash, and red onion slices in a medium bowl. Drizzle with olive oil and season with salt and pepper. Toss vegetables before spreading on a large baking sheet. Bake for 30 minutes, until squash and potatoes are tender. Stir occasionally while baking.

Drizzle kale with 2 tbsp balsamic vinegar. Season with salt and pepper. Place on a separate baking sheet and after the squash has been in the oven for 15 minutes, add the pan with the kale. Bake for 10-15 minutes, until kale is wilted and a little bit crispy.  

While vegetables are roasting, rinse the quinoa. Place rinsed quinoa in a saucepan with 2 cups of water and salt. Bring to a boil over medium heat. Boil for 5 minutes before lowering heat and simmering for 15 minutes until water is absorbed. Remove from heat and fluff with a fork. Set quinoa aside to cool to room temperature.  

Allow roasted vegetables to cool to room temperature. Chop red onion slices and kale into small pieces. Toss quinoa, potatoes, squash, red onion, and kale in a large bowl. Drizzle with remaining 3 tbsp of balsamic vinegar and stir in the cranberries. Season with salt and pepper before serving.