Warm Seasonal Salad + Honey-Balsamic Dressing

• Roasted Veggies
• 1.5 pounds pumpkin
• 2 carrots
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 sprig fresh oregano
• 3 cups fresh arugula
• 1/2 cup cooked millet, drained and cooled
• shaved parmesan
• Dressing
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/2 teaspoon course sea salt
• 1/4 teaspoon pepper

1. Preheat the oven to 400u0b0F.rnPeel the carrots and slice on a bias into 1-inch thick pieces. Clean the pumpkin by removing the seeds and fiber; leave the skin on (they have great flavor and will soften when cooked). Cut the pumpkin into 1-inch thick wedges and place in a roasting pan with carrots. Sprinkle and toss with olive oil, salt, pepper and oregano. Roast in the oven for 20-25 minutes, or until tender. Let cool.
2. For the dressing, simply whisk together the olive oil, vinegar, honey, cilantro, salt and pepper.rnIn a serving dish, place the arugula and sprinkle the millet on top. Layer on the carrots and pumpkin and drizzle withe the dressing. Top with shaved Parmesan.

pumpkin, carrots, extra virgin olive oil, salt, pepper, oregano, fresh arugula, millet, parmesan, dressing, extra virgin olive oil, balsamic vinegar, honey, course sea salt, pepper

Taken from food52.com/recipes/52502-warm-seasonal-salad-honey-balsamic-dressing (may not work)