Mixed Green Salad with Mustard Dressing

Mixed Green Salad with Mustard Dressing
1 medium sweet potato
halved lengthwise and cut 1/4 inch slices
1 medium squash
halved lengthwise and cut 1/4 inch slices
2 medium carrots
1/4 inch diagonal slices
1 medium golden beets
halved and thinly sliced
3 Tbs olive oil
1 tsp sea salt
freshly ground black pepper
1 Tbs whole grain dijon mustard
1 Tbs apple cider vinegar
1 tsp balsamic vinegar
2 Tbs fresh orange juice
1 tsp fresh lemon juice
1/4 tsp sea salt
1/4 cup EVOO
1 cup chickpeas
cooked (or green lentils)
2/3 cup walnuts
chopped and toasted
3 cups baby arugula leaves
3 1/2 ounces
3 cups mixed greens
3 1/2 ounces
Preheat oven at 400F. Line 2 rimmed baking sheets with parchment paper. Set aside.
In a large bowl, toss sliced sweet potato, squash, carrots and beets with salt, olive oil and a pinch of black pepper.
Divide between trays, spreading vegetable out in a single layer and roast for 20 minutes. Stir and rotate trays and roast 20-25 minutes more until browned. Remove and cool.
Combine all dressing ingredients in a jar (mustard, apple cider, balsamic, orange, lemon, sea salt, evoo). Shake to combine. Set aside.
Place chickpeas, toasted walnuts, roasted vegetables, arugula and mixed greens in a large salad bowl and toss with a little dressing. Serve with a side dish of the rest of the dressing.
Contains night shades and tree nuts (walnuts)