StarInfiniteFood

1: Preheat the oven to 420°F. Line a sheet pan with parchment paper and set aside.

2: Add the sweet potato, brussels, and onion to the sheet pan. Add the oil, thyme, salt, and pepper and toss to combine. Roast for 35-40 minutes, tossing halfway.

3: Add the pecans to a separate sheet pan. Place in the oven for just 5-6 minutes, until slightly browned. Remove from the oven, chop finely, and divide into two piles, setting one aside for the salad.

4: To the chopped pecans, add the capers and chop them into the pecans for the dressing.

5: In a small bowl, combine the pecan-caper mixture, mustard, oil, caper juice, sugar, salt, and pepper to make the dressing.

6: In a large bowl, add the quinoa, roasted vegetables, apple, beans, parsley, reserved pecans, and cranberries. Add the dressing and toss to combine.