Preheat your oven to 400°F (200°C).

Prepare the kale by removing the stems and chopping it into bite-sized pieces.

In a large bowl, combine the chopped kale with a pinch of salt and olive oil. Massage the greens gently until they soften.

Prepare the oranges by peeling and segmenting them; then, spread the segments on a baking sheet and roast for 15-20 minutes.

While the oranges roast, cook quinoa according to the package instructions, then let it cool.

In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to create the dressing.

Once the oranges are done roasting, allow them to cool slightly before adding them to the kale and quinoa.

Combine the kale, quinoa, roasted oranges, toasted walnuts, and feta in a large bowl, tossing gently.

Drizzle the salad with the prepared dressing and give it one final gentle toss to coat.