Make your balsamic pickled shallots first. Thinly slice your shallot, separate the slices, then add them to a small bowl or jar. To a small sauce pan, add the balsamic vinegar, a good pinch of sea salt, and the smashed garlic clove. Heat the vinegar over medium heat. Once it just barely starts to simmer, remove it from the heat and carefully pour it over the shallots. Stir, then allow the shallots to pickle for at least 30 minutes. These can be made ahead of time and stored in the fridge if you like.

Preheat your oven to 375 degree. Arrange the diced sweet potatoes on a baking sheet then drizzle with olive oil and a sprinkle of salt. Mix with your hands to evenly coat the sweet potatoes. Roast the sweet potatoes in your preheated oven until tender, about 25-30 minutes. Set them aside to cool while you prep the rest of the salad. 

While the sweet potatoes are roasting, cook your quinoa according to the package instructions. Allow the quinoa to cool for at least 15-20 minutes before commencing with the rest of the recipe.

To your quinoa, add the sweet potatoes, the juice of a lemon, parsley, pistachios, dates, feta, and your balsamic pickled shallots along with a glug of olive oil and a big pinch of salt. Toss to mix, then add more olive oil/salt/pepper as needed. I ended up adding a little of the balsamic vinegar pickling liquid to mine as well.

Enjoy the salad at room temperature or chilled.