Roasted Root Vegetable Salad with Herbed Goat Cheese

Preheat oven to 375ºF.

Place prepared vegetables on a baking sheet or in a baking pan. Add the olive oil, chopped herbs, salt and fresh ground pepper. Toss to coat. Roast vegetables for 35-40 minutes until the vegetables are tender and lightly browned, gently stirring once after 20 minutes. Remove from the oven and allow to cool slightly.

While vegetables are roasting, prepare the dressing. In a small bowl, whisk together the vinegar, mustard, brown sugar, garlic and olive oil until emulsified. Season with salt and fresh ground pepper to taste.

In a large bowl, toss the arugula with the dressing. Divide the arugula among plates and sprinkle with herbed goat cheese (1 ounce per plate). Top each salad with ¼ of the roasted root vegetables and serve immediately. Fool-proof fall dining at its finest, friends!