Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with half of the olive oil, 1 tablespoon of maple syrup, salt, pepper, and cinnamon. Spread them out evenly on a baking sheet. Roast for about 25-30 minutes, flipping halfway through, until tender and caramelized.
While the sweet potatoes roast, rinse the quinoa under cold water. Place quinoa and vegetable broth in a medium saucepan and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat and fluff with a fork. Set aside to cool slightly.
In a small bowl, whisk together the remaining olive oil, maple syrup, and a pinch of salt and pepper to prepare the dressing.
In a large mixing bowl, combine cooked quinoa, roasted sweet potatoes, fresh cranberries, chopped red onion, and pumpkin seeds. Pour the dressing over the salad and toss gently. Add chopped parsley and mix again.
If using, sprinkle the feta cheese on top for a creamy, salty finish. Omit for a dairy-free version.
Serve the salad warm, at room temperature, or chilled. Enjoy!
