To roast the sweet potatoes: preheat oven to 350°. Mix together sweet potato, olive oil, chili powder, paprika, salt and pepper. Place on an unlined baking sheet and bake for 25-30 minutes, stirring occasionally, until golden brown and softened.

To make the dressing: Whisk together the olive oil and balsamic, then slowly whisk in honey until combined

Make the salad: Toss together the roasted sweet potatoes, kale, quinoa, chicken, cranberries and dressing.