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Peach, Arugula & Beet Salad

Serves 2-3



  • 2 cups arugula

  • 1/3 cup couscous

  • 1 peach, sliced

  • 2-3 red beets, sliced

  • 1/3 cup chickpeas, drained and rinsed

  • 1 Tbsp pumpkin seeds


  • 2 Tbsp shallot, diced

  • 1/2 cup extra virgin olive oil

  • 2 Tbsp fresh lemon juice

  • 1 Tbsp dijon mustard

  • 1/2 teaspoon honey

  • salt, to taste

  • pepper, to taste


1. To make beets, start by preheating the oven to 400 degrees F. Wrap each beet in their own piece of tin foil and add a drizzle of olive oil before wrapping each one up. Roast for 50-60 minutes until fork tender.

2. Cook couscous according to package instructions and cool in a large bowl while preparing other ingredients.

3. Make Lemon Shallot Dressing by combining ingredients and whisking until everything has emulsified.  Set aside.

4. In a large bowl, combine arugula, couscous, sliced peach, beets, & chickpeas. Drizzle dressing over salad and mix until well combined. Enjoy!


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