TO MAKE THE SALAD

1. Preheat your oven to 425F.
2. Peel the yam and chop into 1-inch cubes.
3. On a cookie sheet lined with a silicone mat, mix together the yam, 1 tablespoon of olive oil, and 1/4 teaspoon of sea salt. Spread over the mat and bake for 20 minutes.
4. In a small pot, add the quinoa and water. Bring to a boil. Immediately turn down to a simmer and let cook for 20 minutes.
5. Meanwhile, trim and quarter the Brussels sprouts. 
6. When the yams are done, move to one side of the cookie sheet and add the Brussels sprouts. Drizzle the Brussels sprouts with the remaining olive oil and sea salt and mix. Spread them evenly over the other half of the cookie sheet.
7. Place the yams and Brussels sprouts back in the oven for 10 minutes.
8. Meanwhile, wash the kale thoroughly and pat it dry with a towel.
9. Using scissors, cut the kale leaves off the stems and into small, bite-size pieces.
10. Add the dressing to the kale and massage for 1 minute to help soften the kale.
11. Add the cranberries, quinoa, yams, and Brussels sprouts.
12. Serve hot or cold.

TO MAKE THE DRESSING

1. Peel and finely chop the garlic and shallot.
2. In a small bowl, whisk together the oil, syrup, lime juice, garlic, and shallot.