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Arugula salad with roasted beets, squash & shallots with apple cider vinaigrette!

This might be one of my all time favourite salads. Apple cider vinegar has many health benefits, full of enzymes and potassium & great for digestion!

Serves 4

2 large beets, peeled & cut into 1/2 inch cubes. (about 2 cups)
1 small butternut squash, peeled, seeded & cut into 1/2 inch cubes (about 3 cups)
6 large shallots, peeled and roughly chopped
3 tablespoons Extra virgil olive oil or coconut oil
coarse sea salt
4 oz baby arugula
1/2 cup toasted pumpkin seeds

Preheat oven to 425 F and line a sheet pan with parchment paper. (I just melted coconut oil in 2 baking sheets and put the beets on one and squash on another).

Combine the beets, squash and shallots on the prepared pan and drizzle them with the olive or coconut oil.
Sprinkle with a generous pinch of sea salt and roast, stirring now and then, until cooked through and nicely caramelized, 30-35 minutes

Place Arugula in a large bowl and coat with half the dressing. Lay the dressed Arugula on a serving platter, then place the roasted veggies 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 the whole thing with the toasted pumpkin seeds, and serve immediately.

Apple cider vinaigrette:

1 tablespoon Dijon Mustard
3 tablespoons apple cider vinegar
2 tablespoons good-quality maple syrup
1/2 cup olive oil
Coarse sea salt
Freshly ground pepper

Whisk together the mustard, vinegar, and maple syrup in a mixing bowl. While whisking, slowly drizzle in the olive oil. Season the vinaigrette to taste with salt and pepper.

Keeps well in a jar in the fridge for up to a week.




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