Fall Quinoa Salad with Poppy Seed Dressing

Step 1
Preheat the oven to 475 degrees F (245 degrees C). Spray a baking sheet with cooking spray.

Step 2
Place sweet potato and Brussels sprouts on the prepared baking sheet. Pour olive oil over top and season with salt and pepper.

Step 3
Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes, checking every 5 minutes to make sure veggies aren't overcooking. Remove from the oven and let cool, 15 to 20 minutes.

Step 4
While veggies are cooling, place quinoa in a mixing bowl and stir in beets and cranberries.

Step 5
Combine vinegar, sugar, onion, poppy seeds, salt, and dry mustard in a bowl for dressing.

Step 6
Stir cooled vegetables into quinoa mixture. Add dressing and feta cheese and mix gently. Can be served at room temperature or cold.