Five Element Salad

Five Element Salad
(Serves 4)

For the toasted walnuts
½ cup walnuts
A pinch of cayenne
¼ tsp salt
1 tbsp maple syrup

For the roasted root vegetables

1 ½ cups of root vegetables, cut into in ½’ dice (we used sweet potatoes and butternut squash)
1 tbsp olive oil
Pinch of salt
Sliced red onion

For the salad
4 cups of arugula
Supreme 2 blood oranges
Shaved ginger
Raw red onion

For the beets
4 small beets
3 tbsp olive oil
Pinch of salt

For the dressing
1 tbsp. Chai Pear Element Shrub
2 tbsp. olive oil
1 tbsp. blood orange juice
Pinch of salt
1 tbsp of the olive oil that the beets were cooked in

Preheat the oven to 400°F
In a cast iron pan and toast the walnuts in the salt, maple syrup and cayenne over a medium heat for 2 -3 minutes.

Put the diced root vegetables in a roasting pan and drizzle the olive oil over them, stir them to make sure they’re covered with the oil.
Roast the vegetables for 25 minutes, stirring occasionally to stop them from sticking.

In the meantime wash and dry the arugula and lay it on a large platter.

Make the dressing. Combine the shrub with the oil and whisk until it is emulsified. Place the toasted walnuts on top of the leaves. Then add the roasted root vegetables.

Arrange the blood oranges on top of salad. Pour over the dressing over the salad and serve.