Ingredients:

Salad:

2 beets (peeled and sliced)
2 cups butternut squash (peeled and diced)
2 tablespoons olive oil
salt and pepper
6 cups arugula
1/4 cup chopped walnuts
1/4 cup crumbled goat cheese
1/4 cup pomegranate seeds

Dressing:

The juice of 1 large orange
2 tbsp apple cider vinegar
2 tbsp pure maple syrup
1 tbsp Dijon mustard
salt and pepper (to taste)
1/3 cup olive oil

Preparation:

Preheat the oven to 425 degrees F.

Spray two baking sheets with olive oil and place the beets in a single layer on one of the baking sheets, drizzle with some olive oil and sprinkle with salt and pepper. Use the same method for the butternut squash. Roast the beets and squash in the preheated oven for 20-25 minutes, turning the beets and squash over halfway through. Watch the beets since they may not take as long as the squash to cook. Remove and set aside to cool for a few minutes.

In the meantime, start making your dressing. Pour the orange juice, apple cider vinegar, maple syrup, dijon mustard, salt and pepper, and olive oil into a Mason jar and shake well to emulsify.

Now, build your salad: Place your arugula into your serving dish,  top with the roasted beets and squash, chopped walnuts, crumbled goat cheese, and pomegranate seeds, and lightly toss. Pour the dressing over the salad and toss it all together. Serve and enjoy!

This salad tastes as beautiful as it looks! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

It’s perfect served as a side dish for Easter and easy enough for a weeknight dinner.

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Ingredients

• 1 tbsp olive oil
• 10-12 medium carrots peels and ends chopped off
• 1 can (19 oz) chickpeas drained and rinsed
• 6 cups arugula lightly packed
• Salt To Taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 small garlic clove, finally grated (or ½ teaspoon garlic powder)
• ½ tsp ground cumin
• 3-4 tbsp water (as needed) to thin out dressing
• Lemon Zest (optional)

Instructions

• Instructions:
  

  Preheat your oven to 400°F.

  Place the carrots and chickpeas on a large baking sheet. Drizzle with oil and toss to coat. Sprinkle with salt. Roast for 25-30 minutes or until the carrots are lightly golden and fork tender. The cook time will vary depending on the size of the carrots. Smaller carrots will cook faster.

  Meanwhile, in a small bowl, whisk together the tahini, lemon juice, cumin, garlic, salt and lemon zest if using. Add water as needed to thin the sauce, about 3-4 tablespoons. Set aside.

  Place the arugula in a large bowl, along with the roasted carrots and chickpeas. Drizzle with the lemon tahini dressing.

  Serve immediately. 

This recipe adds something warm and bright to your table. Enjoy at home, by yourself or with ones you love.  Happy Easter!

This recipe is by Caroline Doucet, you can check out her blog for more amazing recipes at: Nourished By Caroline.