For the vinaigrette: Combine all of the ingredients in a glass jar. Screw the lid on tightly and shake until the ingredients are blended. (Optionally, you may whisk together in a bowl, but the vigorous shaking really helps to emulsify the dressing.) Store the leftovers in the fridge–where they will keep for a several weeks–and shake well before serving each time. Yield: slightly over 3/4 cup
For the salad: Preheat the oven to 400 degrees F. Combine the vegetables in a large bowl. Toss with the oil, sprinkle with the salt and pepper, and then toss again to coat evenly.
Scatter the vegetables on a large, oiled, rimmed baking sheet and roast for 20 minutes. (I like to quickly turn the cut sides face down for better browning.) With a metal spatula, turn the vegetables over and roast another 5 to 10 minutes, or until tender and beginning to brown. (You may use the vegetables immediately or allow them to sit at room temperature for up to two hours. Optionally, cool the veggies and refrigerate in an airtight container, bringing to room temperature prior to serving.)
In a salad bowl, combine the arugula, roasted vegetables, nuts, seeds, and any optional ingredients. Drizzle with enough of the Apple Cider Vinaigrette to lightly coat the salad when tossed.