Sweet Potato Spinach Quinoa Salad

2 large sweet potatoes, peel and diced
2-3 large beets, cooked, peeled and diced
Olive oil
Salt and pepper to taste
1 cup multi color quinoa, rinsed, cooked, cooled
5 oz. baby spinach, rinsed and chopped
1 large avocado, chopped
1/2 c. Craisins
1 small package feta cheese, crumbled
1 c. Organic pumpkin seeds, roasted
 Preheat oven to 425 degrees
Place sweet potatoes in ziplock bag, drizzle with a little olive oil and salt and pepper.Close bag and toss until well coated. Place potatoes on a cookie sheet. Roast for about 15 minutes. Flip and roast for another 10-20 minutes. Let cool.
Repeat procedure with beets.
At this point I put all ingredients in separate bags.
Right before serving toss all ingredients together in a large bowl
Serve with your favorite vinaigrette. I have tried onion, maple and a Dijon vinaigrette and love all of them.
****can add grilled chicken breast as well!