In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing it with a fork.

Preheat the oven to 425°F (220°C). Toss the diced sweet potato with a drizzle of olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for about 20 minutes or until golden and tender.

In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, diced apple, chopped kale, dried cranberries, and chopped pecans.

In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper.

Drizzle the dressing over the salad and toss everything together until well combined. Taste and adjust the seasoning, if necessary.

Serve immediately or let it chill in the fridge for a more intense flavor.