• 1 tablespoon olive oil
• 2 sweet potatoes diced
• 2 cups brussels sprouts quartered
• 2 cups broccoli
• 1 red onion quartered
• 4 cups arugula
• 1 cup quinoa cooked
• 1/4 cup slivered almonds toasted
• 1/2 cup sundried tomatoes in oil chopped
• 1/2 cup fresh feta crumbled
• 1/2 cup parsley chopped

Vinaigrette

• 2 tablespoons sundried tomatoes in oil
• 3 tablespoons green onion chopped
• 2 tablespoons parsley
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar