• 1 pound shallot peeled
• 12 ounce carrot cut into 2-inch lengths
• 20 ounce yukon gold potato scrubbed and cut into 4ths
• 8 ounce parsnip cut into 2-inch lengths
• ¼ cup extra virgin olive oil
• 1 teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 teaspoon fresh rosemary chopped

For the Vinaigrette:

• 6 tablespoon red wine vinegar or red wine vinegar
• 2 teaspoon honey for vegan, sub with more maple syrup
• 2 teaspoon maple syrup
• 1 teaspoon stone ground mustard
• 4 teaspoon extra virgin olive oil

For the salad:

• 18 ounce arugula
• 3 cup red grape halved
• 1 each small red onion peeled and thinly sliced
• 4 tablespoon sunflower seeds toasted
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

Optional toppings

• 2 each avocado peeled, pitted and diced
• 1 cup feta cheese or goat cheese, for vegan, avoid or use a vegan cheese sub