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Remove skin from sweet potatoes and cut into cubes. Cut the ends from the zucchini and cut zucchini into cubes. Slice baby carrots and mushrooms in half (if not already cut). Add all veggies into a large bowl. Coat with salt, pepper, and olive oil shaking together until evenly coated.
Place all veggies on a baking sheet and bake at 425 degrees for 30 minutes. Set to the side.
Cook quinoa as instructed then place into a large bowl. Add roasted veggies into the same bowl with quinoa and toss together. Set to the side.
Add all vinaigrette dressing ingredients into a bowl and whisk until smooth.
Pour half of the vinaigrette in the bowl with quinoa and roasted vegetables. Gently fold until blended.
Serve warm salad on a large serving dish and top off with feta cheese (optional). The remaining vinaigrette can be served on the side.