Roasted Beet, Squash + Shallots Salad

Another day, another one of my favorite Gwyneth recipes to share!

I made this salad a while ago and it was ah-may-ziiiiiiing. I've made it several times since with a few variations.

This particular salad Gwyneth recommends eating warm (which is great and all, but it's just as good cold, which makes it a perfect salad to pack for lunch). I've made the salad with arugula (what she recommends) and also with kale (because kale is hearty and doesn't get gross as quickly as arugula does).

You Will Need:

For Salad:

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

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

6 large shallots, peeled and roughly chopped

extra virgin olive oil

coarse sea salt

4 ounces baby arugula

1/2 cup toasted pumpkin seeds

For Vinaigrette:

1 tablespoon Dijon mustard

3 tablespoons apple cider vinegar

1/2 cup olive oil

coarse sea salt

freshly ground pepper

Preheat the oven to 425 degrees and line a sheet pan with parchment paper.

Combine the beets, squash, and shallots on the prepared pan and drizzle them with 3 tablespoons olive oil. Sprinkle with a generous pinch of salt and roast, stirring now and then, until cooked through and nicely caramelized, 30 to 35 minutes.

Meanwhile, whisk together the ingredients for the vinaigrette and set aside.

Place the arugula in a large bowl and coat with half the dressing. ay the dressed arugula on a serving platter, then place the roasted vegetables in the bowl you dressed the arugula in and coat them with the remainder of the dressing. Arrange the vegetables on top of the arugula, sprinkle with the pumpkin seeds and serve immediately.

All that junk ready to roast!

And packed up and ready to go for lunch tomorrow!

Like I said, I've made this several times now (it's SO tasty and colorful!) and love adding quinoa to the mix to make it a little more filling, especially if it's the only thing I'm bringing for lunch.

Kale was also a great replacement for the arugula because I'm able to make a few portions at a time without worrying about anything wilting. If you're using kale, don't worry about letting it sit in the dressing. If you're using arugula, I'd skip tossing the arugula in dressing, tossing the roasted veggies in the dressing and then packing some dressing in case you need a little extra sprinkled on top.

I don't know if this will help convince you to try it, but I totes feel like this is a salad Beyonce would eat and enjoy. Well, Beyonce and a lot of other people (but Beyonce being the most important person).

Get it girl.

(And get your very own KALE sweatshirt HERE.)