By the end of summer, I am pretty sick of salads, but this one is so autumnal and satisfying. The flavors are delicious and complex, or at least more complex than the ho-hum beet and arugula salad with goat cheese that you see on every menu in America. It is also cleanse friendly. Courtesy of It’s All Good by Gwyneth Paltrow.
Arugula Salad with Roasted Beets, Squash & Shallots (serves 4)
- 2 large beets, peeled and cut into 1/2 inch cubes
- 1 small butternut squash, peeled, seeded and cut into 1/2 inch cubes (about 3 cups)
- 6 large shallots, peeled and roughly chopped
- 3 tablespoons extra virgin olive oil
- coarse sea salt
- 4 oz. arugula; I used 6 oz.
- 1/2 cup toasted pumpkin seeds
Preheat oven to 425*F and line a sheet pan with parchment paper. Combine beets, squash, and shallots on the prepared pan and drizzle them with 3 tablespoons olive oil. Sprinkle with a generous pinch of sea salt and roast, stirring halfway through, until cooked through and nicely caramelized, 30-35 minutes.
Place the arugula in a large bowl and coat with half the dressing. Lay the dressed arugula on a serving platter, then place the roasted vegetables in the bowl that you dressed the arugula in and coat them with the remainder of the dressing. Artfully arrange the vegetables on top of the arugula, sprinkle with toasted pumpkin seeds, and serve immediately.
Apple Cider Vinaigrette (makes 3/4 cup)
- 1 tablespoon dijon mustard
- 3 tablespoons apple cider vinegar
- 2 tablespoons good quality maple syrup
- 1/2 cup extra virgin olive oil
- coarse sea salt
- freshly ground black pepper
Whisk together mustard, vinegar, and maple syrup while slowly drizzling in the olive oil. Season to taste. Keeps well in the fridge for up to a week.
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