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PdfAdjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Toss sweet potatoes and chickpeas with 1 tablespoon of the oil, 1 tbsp curry powder, and ½ teaspoon of the salt together in a large bowl. Arrange in single layer on prepared sheet. Roast until sweet potatoes are browned and tender, about 20-25 minutes.
While vegetables roast, bring 2 3 cups water to a boil in a medium saucepan with a pinch of salt. Add 1 ¼ cup quinoa, rinsed quinoa, reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
Whisk remaining ½ cup extra virgin olive oil, divided, plus extra for drizzling oil, 5 tbsp cider vinegar vinegar, and remaining 1 teaspoon salt together in a large bowl.
Add 6 oz kale, stemmed and chopped kale to the bowl with the dressing along with the warm cooked quinoa. Toss well and let sit for 5 minutes to soften the kale.
Add roasted sweet potatoes and chickpeas to the bowl and toss gently to combine. Top with 4 oz goat cheese, crumbled goat cheese, ⅓ cup walnuts, toasted and chopped walnuts, and ¼ cup dried cranberries dried cranberries. Drizzle with extra olive oil and serve.