Roasted Veggie Salad with Avocado Oil Dressing

1. Preheat the oven to 425°F.

2. Add the Brussels sprouts to one sheet pan with 1 ½ tablespoons of the avocado oil, ½ teaspoon salt, ½ teaspoon garlic powder, and ¼ teaspoon pepper. Toss together, then spread out and roast for about 15-20 minutes, tossing halfway, until just crisp but not too dark.

3. On a separate sheet pan, add the sweet potatoes with 1 1/2 tablespoons of the avocado oil, salt, garlic powder, and pepper. Toss to coat, spread them out and roast for about 23-26 minutes, tossing halfway, until soft and slightly crisp.

4. While the veggies roast, prepare the dressing by adding garlic, thyme, and orange peel to a jar. Heat 2 tablespoons of avocado oil in a pan over medium heat until just hot enough to sizzle, then pour over the thyme, orange peel, and garlic mix. Let sit for about 5 minutes.

5. Add olive oil, salt, pepper, honey, mustard, orange juice, balsamic vinegar, and water to the jar. Add the cap and shake well.

6. Assemble the salad by adding arugula, roasted Brussels sprouts, roasted sweet potatoes, pomegranate seeds, Parmesan, red onion, and pecans to a large bowl.

7. Add the dressing to the salad and toss well.