1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. In a large bowl, toss the sweet potato cubes with 1 tablespoon olive oil, maple syrup, ground cumin, smoked paprika, salt, and pepper. Spread them out evenly on the baking sheet.
3. Roast the sweet potatoes for 25-30 minutes, turning halfway through, until they are tender and caramelized. Keep an eye on them so they don’t burn—sweet potatoes can go from perfect to charred pretty quickly!
4. While the sweet potatoes roast, rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil over high heat.
5. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa has absorbed all the liquid. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
6. In a small bowl, whisk together lemon juice, Dijon mustard, minced garlic, and 2 tablespoons olive oil. Season with salt and pepper to taste. This simple dressing is what brings the whole salad together, so taste and adjust the balance of acidity and seasoning.
7. In a large salad bowl, combine the roasted sweet potatoes, cooked quinoa, baby spinach or mixed greens, chopped parsley, toasted nuts, and crumbled feta if using.
8. Pour the dressing over the salad and gently toss everything together until well coated. The warmth of the roasted sweet potatoes slightly softens the greens and melds the flavors beautifully.
9. Serve immediately or let it cool to room temperature. This salad also tastes fantastic chilled the next day—perfect for leftovers!

From my experience, roasting the sweet potatoes just right is key. A little caramelization brings out their natural sweetness and adds depth to the salad. Also, don’t rush the quinoa fluffing step—it makes all the difference in texture!