Maple, Apple & Roasted Harvest Vegetable Salad

Ingredients

• 1/2 cup Sweet potatoes, peeled, medium diced
• 1/2 cup Red beets, peeled, medium diced
• 1/2 cup Rutabaga, peeled, medium diced
• 1/2 cup Baby carrots, peeled
• 2 Tablespoons Vegetable oil
• 2 teaspoons Cajun spices
• 2 teaspoons Fresh thyme, chopped
• 2 teaspoons Fresh shallots, finely chopped
• 2 Tablespoons Pure Maple Syrup
• 3 Tablespoons Apple cider
• 2 Tablespoons Apple cider vinegar
• 2 Tablespoons Fresh lemon juice
• 1 teaspoon Lemon zest, finely grated
• 1 teaspoon Dijon mustard
• 1/2 cup Olive oil
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon Black pepper, ground
• 1/8 teaspoon Roasted cumin, ground
• 1/4 teaspoon Smoked paprika
• 1/4 teaspoon Lemon pepper seasoning
• 1 1/2 cups Baby arugula greens, stemmed
• 2 Tablespoons Fresh parsley, chopped
• 2 teaspoons Fresh dill, chopped
• 2 cups Gala apples, peeled and medium diced
• 1/4 cup Manchengo cheese, shaved
• 2 Tablespoons Toasted pumpkin seeds

Instructions

1. Place the sweet potatoes and root vegetables onto a baking tray; evenly coat with the vegetable oil, Cajun spices and thyme. Place into a 325 degree oven and roast for approximately 45 minutes, or until the vegetables are golden and fully cooked.
2. In a mixing bowl combine the shallots, Pure Maple Syrup, apple cider, vinegar, lemon juice, mustard, olive oil, seasonings and fresh herbs; stirring with a whisk until fully blended.
3. Toss the roasted vegetables and diced apples into the Maple Apple Cider Vinaigrette.
4. In the center of 4 chilled decorative serving platters evenly divided the arugula greens. Using a slotted spoon, attractively arrange the roasted vegetables and apples around each serving of arugula.
5. Generously shave the Manchengo cheese over the top of each platter, topping with toasted pumpkin seeds. Spoon a small quantity of vinaigrette from the mixing bowl over the top of each salad.