Step 1

For the veggies:

Step 2

Preheat the oven to 425 F.

Step 3

In a reusable silicone bag, toss squash, sweet potato, celery root, red onion, avocado oil, salt and pepper, and shake to coat well.

Step 4

Spread the veggies in a single layer on parchment-lined sheet pan. Repeat with celery root, sweet potato and red onion.

Step 5

Roast vegetables until caramelized and fork tender but not mushy, about 25 to 30 minutes.

Step 6

For the quinoa:

Step 7

In a medium saucepot, bring the stock, salt and quinoa to a boil then turn heat down to medium-low, place lid on pot and simmer quinoa for 15 minutes, or until all water has absorbed and kernels have popped open. Remove from heat and let sit covered for 5 minutes. Fluff with fork and reserve.

Step 8

For the vinaigrette:

Step 9

Pour the vinegar, ginger juice and Dijon mustard into a medium bowl. Add shallot and whisk vigorously while slowly adding the olive oil in a thin, steady stream to form an emulsion.

Step 10

To assemble:

Step 11

Divide arugula evenly among 4 bowls.

Step 12

Toss vegetables and quinoa with vinaigrette and divide evenly between the 4 bowls.

Step 13

Top with goat cheese, dried cranberries, roasted pumpkin seeds and chives.