Ingredients:

Curry Dressing

¼ Cup                 Olive oil

½ Cup                 a2 Milk™ 3.25% Homogenized Milk

½ Cup                 Mayonnaise

1 Tbsp.               Curry powder

1 Clove              Garlic, grated

2 Tbsp.               Fresh Lemon juice

1 tsp.                  Fine Sea salt, to taste

Roasted Veggies

1                          Small Acorn squash, sliced

½                          Head of Cauliflower, sliced

6                          Small Heirloom carrots, sliced lengthwise

2                          Parsnips, sliced and quartered lengthwise

½                         Red onion, cut into 8 wedges

3 Tbsp.               Olive oil

                            Salt and pepper

3 Cups                Salad greens

¼ Cup                 Pumpkin seeds, toasted

                             Creamy curry dressing (see above), to taste

Directions:

Preheat the oven to 375 degrees and line a baking sheet with foil or parchment paper.

In one layer, place the prepared veggies on the baking sheet and toss with olive oil. Season with salt and pepper and roast for 15-20 minutes, until just tender.

To make the dressing, combine all ingredients in a small mixing bowl and whisk to incorporate.

Serve the roasted veggies over salad greens and drizzle with the prepared dressing.

Garnish with toasted pumpkin seeds.