Seasonal Quinoa Salad with Poppy Seed Dressing

Ingredients 0/15

Step 1

Lightly heat your oven to 475°F. Lightly grease a baking sheet with cooking spray, then spread out the sweet potatoes and Brussels sprouts. Drizzle everything with olive oil and season with a bit of salt and pepper. Roast the veggies for about 15 to 20 minutes, keeping an eye on them every now and then to make sure they don’t burn. Once they’re tender and nicely browned, take them out and let them cool for 15 to 20 minutes.

Step 2

While the veggies are cooling, toss the quinoa, beets, and cranberries together in a big bowl. In a separate small bowl, whisk together the vinegar, sugar, chopped onion, poppy seeds, salt, and dry mustard to make the dressing.

Step 3

Once the roasted vegetables have cooled, fold them into the quinoa mixture. Then pour in the dressing and sprinkle the feta cheese on top. Give everything a gentle mix to combine. This salad is delicious served at room temperature or chilled—whatever you prefer!