Description
A colourful roasted vegetable salad combining caramelized butternut squash, tender roasted beets, peppery baby arugula, toasted walnuts, creamy goat cheese, dried cranberries, and a bright honey balsamic dressing.
Ingredients
For the Roasted Vegetables
3 cups (450 g) butternut squash, peeled, seeded, and cut into bite-sized cubes
2 medium beets (about 300 g), peeled and cut into small 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 Salad
5 cups (120 g) baby arugula
1/2 cup (60 g) walnuts, toasted and roughly chopped
4 oz (115 g) goat cheese, crumbled
1/3 cup (50 g) dried cranberries
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 lemon juice
1 small garlic clove, finely minced
1/4 tsp salt
1/4 tsp black pepper
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
2. Place the butternut squash cubes and beet wedges on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, dried thyme, smoked paprika, salt, and black pepper. Toss well until evenly coated.
3. Spread the squash and beets into a single layer, leaving space between the pieces. Roast for 30–40 minutes, turning halfway through, until tender and caramelized around the edges.
4. Remove the roasted vegetables from the oven and let them cool for about 10 minutes so they do not wilt the arugula when assembled.
5. Place the walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let cool before roughly chopping.
6. In a small bowl or jar, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, lemon juice, minced garlic, salt, and black pepper until smooth and emulsified.
7. Place the baby arugula in a large serving bowl or platter. Add the slightly cooled roasted butternut squash and beets.
8. Scatter the toasted walnuts, crumbled goat cheese, dried cranberries, and fresh parsley over the roasted vegetables and arugula.
9. Drizzle the honey balsamic dressing evenly over the salad just before serving, adding more according to taste.
10. Gently toss the salad until the arugula and roasted vegetables are lightly coated, taking care not to break up the goat cheese too much.
11. Serve immediately while the roasted vegetables are slightly warm, the arugula is fresh, the walnuts are crunchy, and the goat cheese remains creamy.
Notes
Cut the butternut squash and beets into similar-sized pieces so they roast at roughly the same rate. Do not overcrowd the baking sheet. Leave space between the vegetables so they roast and caramelize instead of steaming. Allow the roasted vegetables to cool slightly before combining them with the arugula to help keep the greens fresh. Toast the walnuts for a few minutes in a dry skillet to bring out their natural aroma and crunch. Baby spinach, mixed greens, or kale can be used instead of arugula. Feta cheese is an excellent substitute for goat cheese. Soft ricotta or crumbled blue cheese can also be used. Toasted pecans can be substituted for walnuts. The roasted vegetables can be prepared ahead of time and refrigerated. Bring them closer to room temperature before assembling, or gently warm them if preferred. The honey balsamic dressing can be prepared ahead and stored in a sealed container in the refrigerator. Whisk or shake well before using. For a more filling vegetarian meal, serve with quinoa, chickpeas, lentils, crusty bread, or a simple grain pilaf. For the best texture, store roasted vegetables, salad greens, toppings, and dressing separately when possible.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean