Roasted Root Vegetables Salad

• 3 ounces fresh arugula leaves

For the Roasted Root Vegetables:

• 1 pound baby new potatoes
• 4 shallots peeled and quartered
• 3-4 golden beets peeled and cut into wedges
• 3-4 red beets peeled and cut into wedges
• 2 sweet potatoes peeled and cut into chunks
• 2 tablespoons olive oil
• salt and pepper

For the Savory Granola:

• 1/2 cup dry oats
• 1/2 cup Pepitas pumpkin seeds
• 1/2 cup sliced almonds
• 2 tablespoons melted butter
• 1/2 teaspoon curry powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt

For the Cilantro Dressing:

• 1 bunch cilantro
• 2 tablespoons fresh ginger
• 1/2 - 1 Serrano pepper seeded
• 1/4 cup canned chickpeas
• 2 cloves garlic
• 2 tablespoons lime juice
• 2 tablespoon honey
• 3 tablespoons olive oil
• 1/4 cup water
• 1/2 teaspoon ground cumin
• salt and pepper