1beetrootroastedLightly coat with olive oil and bake 450F (230C) for 45min-1 hour)
1containerarugula
1/3cupchopped toasted pecanstoast by placing whole pecans on a baking sheet and baking at 180 C (350 F) for 5-7 min until fragrant, Remove from baking sheet immediately, cool then chop.
100gfeta cheese
6-8dates, quartered
handfulpomegranate seedsoptional
Instructions
Make dressing by whisking together the olive oil, vinegar, maple syrup, mustard salt and pepper.
Arrange washed and dried arugula leaves in serving bowl. Top with chunks of roasted beetroot, dates, feta cheese you crumble in your hands, pecans, and pomegranate seeds (if using).
Immediately before serving, add dressing and toss to combine.