Arugula Salad with Roasted Beets, Squash + Shallots with Apple Cider Vinaigrette


Adapted from Gwenyth Paltrow’s It’s All Good

  • 2 large beets, peeled and cut into 1/2-inch cubes

  • 1/2 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes

  • 2 large shallots, peeled and sliced

  • Extra virgin olive oil

  • Coarse sea salt

  • Baby arugula

  • 1/2 cup toasted pumpkin seeds

Preheat oven to 425F.  Combine the beets, squash, and shallots in a roasting pan and drizzle them with olive oil.  Sprinkle a generous pinch of salt and roast, stirring now and then, until cooked through and nicely caramelized, about 35 minutes.

Apple Cider Vinaigrette

  • 2 tablespoons Dijon mustard

  • 3 tablespoons apple cider vinegar

  • 1 – 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.  Add the oil slowly then season with salt and pepper.

Lily Kunin is the voice behind the NYC-based food blog Clean Food Dirty City. Inspired by the chefs in her family as well as her friends who are looking for easy recipes, her mission is to create food that is simple, clean, and flavorful.  Follow her blog on Instagram @cleanfooddirtycity.