Pre heat oven to 400 degrees.

Cook quinoa according to instructions. Fluff with a fork. Keep warm.

In a small bowl, toss the sweet potatoes with a little olive oil, salt and pepper. Place potatoes on a roasting pan lined with parchment paper and bake for 15 minutes.

Place broccoli, swiss chard, peppers in the same bowl and toss with a bit more of oil, salt u0026 pepper. Remove potatoes from oven. Add vegetables to sweet potatoes. Toss all well together. Bake another 15 minutes or until browned edges appear on the vegetables. Remove from oven- set aside to cool.

Meanwhile, while veggies are cooking, melt butter in a pan over medium high heat. Place lemon slices into melted butter and cook until the lemons are fragrant and browned.

With a fish spatula, remove lemons to a cutting board and finely chop- rind and all. Reserve browned butter from pan.

In a large salad bowl add in remaining olive oil, browned butter from the pan, lemon juice, thyme leaves, 1/2 tsp of salt and 1/4 tsp pepper and chopped lemon. Whisk well until oil becomes emulsified.

In the salad bowl, add quinoa and toss lightly to coat with lemon vinaigrette. Add in roasted vegetables, kale and dates. Toss all together until coated with the dressing.

Top with pepitas.

Leftovers can be stored in the fridge for up to 3 days.