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1. Preheat the oven to 400u00b0. On a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
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2. While sweet potatoes are cooking, in a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of broth, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and allow it to cool, about 20 minutes.
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3. If using kale that is not very tender, blanch the kale in boiling water for about 1-2 minutes, then plunge into an ice bath. Spoon out with a slotted spoon and squeeze out some excess water, allowing to dry on a paper towel.
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4. In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.
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MAKE AHEAD The quinoa and sweet potatoes can be refrigerated for up to 2 days.
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This salad tastes great on day two-three, but the presentation isn't as great so it should be prepped and served immediately.
