Arugula Salad with Roasted Beets, Squash + Shallots with Apple Cider Vinaigrette
INGREDIENTS
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2 large beets, peeled and cut into 1/2-inch cubes
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1/2 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes
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2 large shallots, peeled and sliced
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Extra virgin olive oil
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Coarse sea salt
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Baby arugula
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1/2 cup toasted pumpkin seeds
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Apple Cider Vinaigrette
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2 tablespoons Dijon mustard
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3 tablespoons apple cider vinegar
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1 – 2 tablespoons good-quality maple syrup
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1/2 cup olive oil
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Coarse sea salt
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Freshly ground pepper
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