Prepare the Cucumber Cashew Ranch dressing per the instructions and chill. Link provided above in the post or below in recipe notes
Cook the quinoa according to the package directions and set aside to cool with the lid off.
Chop 2 cups of veggies of your choice. Spray a cookie sheet with cooking oil or use a silicone baking sheet (no oil method). Roast vegetables in the oven at 425, flipping once to brown both sides.
Check the veggies often because softer veggies like onions cook quicker than harder ones like sweet potatoes. Cook until they are soft enough to pierce with a fork and are nicely browned. Remove from the oven and set aside.
Once the veggies are in the oven the quinoa should be cooled enough to place into the fridge. Stir the uncovered quinoa and chill in the fridge while you prepare the rest of the salad.
Roast Pumpkin Seeds
Place the 4 Tablespoons of pumpkin seeds in a dry frying pan and toss at a medium-high heat until they start to sizzle and are heated through. Remove from the heat but keep them in the pan to slightly brown. Make sure to check them to ensure they do not burn.
Place greens of your choice onto a serving plate. Top with a heaping 1/4 cup of cooled quinoa.
Evenly distribute the roasted veggies on top of the quinoa. Top with the roasted pumpkin seeds and dressing. Add salt & pepper if desired. ENJOY!