Roasted Winter Vegetables and Arugula Salad

DIRECTIONS

ROAST THE VEGETABLES

Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.

In a large bowl, toss sliced sweet potato, parsnip, carrots, and beet with olive oil, salt, and pepper.

Divide evenly between trays, spreading vegetables out in a single layer and roast for 20 minutes. Check to see if vegetables are tender. Continue roasting as needed.

Remove from oven and set aside to cool.

MAKE THE DRESSING

Combine all dressing ingredients in a jar and shake to combine. Set aside.

MAKE THE SALAD

Place chickpeas, toasted walnuts, roasted vegetables, and arugula in a large salad bowl and toss to combine. Drizzle dressing over salad and toss again. Serve immediately.

INGREDIENTS

ROASTED VEGETABLES

1 medium sweet potato, halved lengthwise and cut in 1/4 inch slices

1 medium parsnip, halved lengthwise and cut in 1/4 inch slices

2 medium carrots, cut in 1/4 inch diagonal slices

1 medium golden beet, halved and thinly sliced

3 tbsp extra virgin olive oil

1 tsp sea salt

freshly ground black pepper taste

DRESSING

1 tbsp whole grain Dijon mustard

1 tbsp unpasteurized apple cider vinegar

1 tsp balsamic vinegar

2 tbsp fresh orange juice

1 tsp fresh lemon juice

¼ tsp sea salt

¼ cup extra virgin olive oil

SALAD

½-1 cup chickpeas

⅓ cup chopped toasted walnuts

6 cups baby arugula leaves

PREP TIME - 20 minutes

COOK TIME - 20 minutes

TOTAL TIME - 40 minutes

SERVES 4-6