Description
A colourful, flavour-packed salad featuring sweet roasted butternut squash and earthy beets over peppery arugula, finished with creamy goat cheese, juicy pomegranate seeds, crunchy hot honey walnuts, and a bright honey balsamic dressing.
Ingredients
For the Roasted Vegetables
2 cups (300 g) butternut squash, peeled, seeded, and cut into bite-sized cubes
2 medium beets (about 300 g), peeled and cut into bite-sized wedges
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
For the Hot Honey Walnuts
1/2 cup (60 g) walnuts, roughly chopped
2 tbsp hot honey
1/2 tsp cinnamon
Pinch of salt
For the Salad
5 cups (100 g) fresh arugula
3/4 cup (110 g) soft goat cheese, crumbled
1/2 cup (80 g) pomegranate seeds
2 tbsp fresh parsley, chopped
For the Honey Balsamic Dressing
3 tbsp extra-virgin olive oil
1 1/2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1 tbsp fresh orange juice
1/4 tsp salt
1/4 tsp black pepper
Instructions
1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Place the butternut squash and beet wedges on the baking sheet. Drizzle with olive oil and season with garlic powder, dried thyme, smoked paprika, salt, and black pepper.
3. Toss thoroughly until the vegetables are evenly coated, then spread them into a single layer.
4. Roast for 30–40 minutes, turning halfway through, until the squash is golden and tender and the beets are fork-tender with caramelized edges.
5. Remove the roasted vegetables from the oven and let them cool for 5–10 minutes. They can remain slightly warm when added to the salad.
6. While the vegetables roast, place the chopped walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden.
7. Reduce the heat to low and add the hot honey, cinnamon, and a pinch of salt. Stir for 30–60 seconds until the walnuts are glossy and coated.
8. Transfer the coated walnuts to parchment paper, spread them apart, and let them cool completely until the coating firms up.
9. Make the dressing by whisking together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, fresh orange juice, salt, and black pepper until smooth and emulsified.
10. Place the fresh arugula in a large serving bowl or platter. Drizzle with a small amount of dressing and gently toss to coat.
11. Arrange the roasted butternut squash and beets over the arugula.
12. Scatter the crumbled goat cheese evenly across the salad.
13. Sprinkle the pomegranate seeds over the roasted vegetables and goat cheese.
14. Break apart the cooled hot honey walnuts and scatter them generously over the salad.
15. Drizzle the remaining honey balsamic dressing over the salad just before serving.
16. Finish with fresh parsley and a few extra pomegranate seeds. Serve immediately while the vegetables are still slightly warm and the walnuts are crunchy.
Notes
Cut the squash and beets into similar-sized pieces so they roast evenly.
Do not overcrowd the baking sheet; leave enough space for the vegetables to caramelize instead of steaming.
Watch the walnuts carefully once the hot honey is added because the honey can caramelize quickly.
Let the hot honey walnuts cool completely so the coating can set and become crunchy.
Start with a small amount of dressing on the arugula and add more just before serving.
Fresh pomegranate seeds provide the best texture and bright flavour.
Feta can be substituted for goat cheese, while pecans can replace walnuts.
Baby spinach or mixed greens can be used instead of arugula.
The roasted vegetables can be prepared several hours ahead and gently warmed before assembling.
The hot honey walnuts can also be prepared ahead and stored in an airtight container.
Regular honey can replace hot honey for a milder flavour, or add a small pinch of red pepper flakes for extra heat.
For a more substantial vegetarian meal, serve with crusty bread, quinoa, farro, couscous, or roasted chickpeas.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean