Roasted Beet and Sweet Potato Salad with Dijon Vinaigrette

Ingredients

• 1 sweet potato, chopped in 1/2” cubes
• 2 beets, chopped in 1/2” cubes
• 2 tbsp olive oil
• 1 can (15 oz) chickpeas, rinsed and drained
• Salt
• Pepper
• 1/4 cup hemp seeds
• A few slices of red onion
• 1/4 cup feta cheese*
• 1 avocado, diced
• 1 large handful of parsley, chopped
• 5 cups mixed greens or baby spinach
• 1 tbsp dijon mustard
• 2-3 tbsp olive oil
• 2 tbsp plain greek yogurt
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1 small garlic clove, minced (or a pinch of garlic powder)
• pinch of salt and black pepper