Root Vegetable Salad with Pomegranate Hemp Dressing

Time: 35 mins.

Servings: 2-6

Ingredients

• ¼ cup avocado oil
• 1 bulb fennel, sliced lengthwise into 1/2-inch-thick pieces
• 2 parsnip, peel & chop into ½" pieces
• 4 carrots, peel & chop into ½" pieces
• 1-2 red beets, peel & chop into ½" pieces (about ¼ cup)
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• 2 cups arugula
• 1 orange, peeled and sliced into rounds
• ¼ cup Hemp Hearts
• 1-2 tablespoons fennel leaves

Pomegranate Hemp Vinaigrette

• ¼ cup pomegranate vinegar
• 1 tablespoon stone ground mustard
• 2 tablespoons Hemp Oil
• 2 tablespoons olive oil
• ¼ teaspoon sea salt

Directions

1. Preheat oven to 400°F
2. On a baking sheet, toss chopped root vegetables, avocado oil, salt and pepper.
3. Roast in oven 30-40 minutes until tender and golden, turning once after 20 minutes.
4. Meanwhile, whisk together or shake in a jar vinaigrette ingredients until combined.
5. Toss warm root vegetables in ½ of the vinaigrette.
6. On large serving plate, layer arugula, root vegetables and sliced oranges.
7. Drizzle with more vinaigrette and top with hemp hearts, pomegranate seeds and fennel leaves.