Fall Quinoa Salad with Poppy Seed Dressing

Details

Ingredients

• nonstick cooking spray
• 1 medium sweet potato, peeled and chopped
• ½ cup sliced Brussels sprouts
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 cup cold cooked quinoa
• 1 (8 ounce) can sliced beets
• ⅓ cup sweetened dried cranberries
• ½ cup white vinegar
• ⅓ cup white sugar
• 1 tablespoon minced onion
• 1 tablespoon poppy seeds
• 1 teaspoon salt
• 1 teaspoon dry mustard
• ½ cup crumbled feta cheese