3cupsroot vegetablespeeled and diced into 1/2-inch cubes (combo of sweet potato, celery root, turnip, parsnip, rutabaga, etc..)
2tablespoonsAGED MAPLE VINEGAR
¼cupMTOO Butter Olive Oil
4tablespoonsLEMON OLIVE OIL
2tablespoonsGRAVENSTEIN APPLE VINEGAR
Salt and Pepperto taste
Preheat oven to 400F.
Line a sheet pan with foil or parchment. Toss the root vegetables with the maple vinegar and butter olive oil and season with salt and pepper. Bake for 25-30 minutes or until fork tender and slightly golden. Flip vegetables half way through to ensure even cooking.
Make vinaigrette, by mixing shallot, Dijon, apple vinegar, lemon olive oil, and season with salt and pepper.
Add quinoa to a small roasting pan or baking dish and place in oven for 7-10 minutes to toast. Remove from oven and add vegetable stock. Cover tightly with foil and return to oven for 30-35 minutes or until all of the stock has been absorbed.
Transfer quinoa, roasted root vegetables, cranberries, pomegranate arils, and hazelnuts to a large bowl and stir with a little of the dressing to combine. Season with salt and pepper. Toss the arugula with a little more dressing and divide among four plates or arrange in a salad bowl or platter. Top with quinoa-vegetable mixture and sprinkle with crumbled goat cheese.