Rinse quinoa under cold water in a fine-mesh sieve. Cook according to package instructions, typically with 2 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until fluffy.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, toss together sweet potatoes, Brussels sprouts, and chickpeas with olive oil, salt, and pepper. Spread evenly on the baking sheet.

Roast for 25-30 minutes, stirring halfway through, until sweet potatoes are fork-tender and Brussels sprouts are crispy.

Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic in a small bowl. Season with salt and pepper.

In a large mixing bowl, combine quinoa with roasted vegetables. Add greens to slightly wilt.

Gently fold in cranberries and feta cheese.

Drizzle dressing over the salad and toss gently to coat.