• 35 mins.
  • 2-6
Image for Root Vegetable Salad with Pomegranate Hemp Dressing

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.