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Heat the oven to 450ºF
Peel medium sweet potato. Halve each piece lengthwise again, then cut crosswise into ½-inch thick slices
Place the sweet potato and sliced onion on baking sheet. Drizzle with 2 tablespoons olive oil and season with ½ teaspoon kosher salt and black pepper as desired. Toss with your hands to evenly coat, then arrange into a single layer
Bake until the squash starts to soften and brown, about 35 minutes. Remove from oven and let sit until cooled
In a bowl, add the balsamic vinegar, maple syrup and Dijon mustard and olive oil. Season to taste with salt and pepper
Transfer the roasted veggies to a large bowl. Add the vinaigrette, cranberries, quinoa, sunflower seeds and feta cheese. Mix until well combined
Serve and enjoy