Serves 2-3
Ingredients:
Salad:
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
Dressing:
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
Directions:
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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