Preheat the oven to 200C/392F. Line a baking sheet with parchment paper.
Prepare the veggies - peel the sweet potatoes, carrots and onion and cut into cubes. Dice the bell pepper and add them onto the baking sheet. Add cumin, drizzle olive olive oil and toss to coat evenly. Bake for 20 minutes then remove from the oven.
While the veggies are roasting, prepare the quinoa. Rinse it well and add it into a pot with 1 cup water. Bring to boil over medium heat, simmer over low heat for 15 minutes. Turn off the heat, lid the pot and set aside (the quinoa will absorb the steam and get fluffy).
In a large bowl combine the quinoa, roasted vegetables, chopped kale and parsley, dried apricots, pumpkin and pomegranate seeds,
Add the dressing ingredients into a jar, lid the jar and shake well to combine.
Drizzle the dressing over the salad then toss to combine.
Divide into serving bowls and serve warm.