Recipe Review: Salads can be tricky, I think getting creative with salads has a lot of it has to do with the dressing not just the salad ingredients. I am enjoying trying Gwyneth's salads as each of the dressings are completely different and inspire me to occasionally dabble in making my own. We added some chicken we needed to use up to this salad.
Cooking time: 50 – 60 minutes Serves: 2 - 4
Preheat oven: 220°c / 425°f
For the Salad
- 2 large beets, peeled and cut into ½-inch cubes (about 2 cups)
- 1 small butternut pumpkin, peeled, seeded, and cut into ½-inch cubes (about 3 cups)
- 6 large shallots, peeled and roughly chopped
- Extra virgin olive oil
- Coarse sea salt
- 100g (4 oz) baby arugula (rocket)
For the dressing
- 1 tsp Dijon mustard
- 3 tbsp apple cider vinegar
- 2 tbsp good-quality maple syrup
- ½ cup olive oil (your favourite)
- Coarse sea salt
- Fresh ground black pepper
1. Line a sheet pan with parchment paper. Combine the beets, pumpkin, and shallots on the prepared pan and drizzle them with 3 tbsp's of olive oil. Sprinkle with a generous pinch of salt and roast, stirring now and then, until cooked through and nicely caramelised, 30 – 35 minutes.
2. Meanwhile, prepare the dressing. 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.
3. Please the arugula in a large bowl and coat with half the dressing. Lay the dressed arugula on a serving platter.
4. Place the roasted vegetables in the same bowl and coat them with the remainder of the dressing. Artfully arrange the vegetables on top of the arugula, sprinkle the whole thing with toasted pumpkin seeds, and serve immediately.
No changes required. You can do what we did and add some pan fried chicken or have it as is.