Roasted Root Vegetables Salad

• 3 ounces arugula fresh leaves

For the Roasted Root Vegetables:

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

For the Savory Granola:

• 1/2 cup oats dry
• 1/2 cup Pepitas pumpkin seeds
• 1/2 cup almonds sliced
• 2 tablespoons butter melted
• 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 ginger fresh
• 1/2 - 1 Serrano pepper seeded
• 1/4 cup chickpeas canned
• 2 cloves garlic
• 2 tablespoons lime juice
• 2 tablespoon honey
• 3 tablespoons olive oil
• 1/4 cup water
• 1/2 teaspoon cumin ground
• salt
• black pepper