Description
A colourful, elegant salad featuring sweet roasted pumpkin, caramelized beets, fluffy whipped ricotta, toasted nuts, juicy pomegranate seeds, dried cranberries, and a silky maple-tahini dressing. Perfect for holiday gatherings, family dinners, or a beautiful side dish.
Ingredients
For the Roasted Vegetables
3 cups (450 g) pumpkin or butternut squash, peeled, seeded, and cut into bite-sized cubes
3 medium beets (450 g), peeled and cut into wedges
2 tbsp olive oil
1 tbsp maple syrup
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
For the Whipped Ricotta
1 1/2 cups (375 g) whole-milk ricotta cheese
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp honey
1/2 tsp salt
1/4 tsp black pepper
For the Maple-Tahini Dressing
3 tbsp tahini
2 tbsp pure maple syrup
1 1/2 tbsp fresh lemon juice
1 tbsp olive oil
1 small garlic clove, finely minced
2–3 tbsp warm water, as needed
Pinch of salt
For the Toppings
1/3 cup (40 g) toasted walnuts or pecans, roughly chopped
1/3 cup (50 g) pomegranate seeds
2 tbsp dried cranberries
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
1 tsp fresh thyme leaves
Instructions
1. Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.
2. Place the pumpkin cubes on one prepared baking sheet. Add 1 tablespoon olive oil, maple syrup, garlic powder, dried thyme, cumin, salt, and black pepper. Toss thoroughly until evenly coated.
3. Place the beet wedges on the second baking sheet. Toss with the remaining 1 tablespoon olive oil, a pinch of salt, and black pepper.
4. Roast the pumpkin for 25–35 minutes and the beets for 35–45 minutes, turning both halfway through cooking, until tender and caramelized around the edges. Remove from the oven and let cool slightly.
5. Add the ricotta, extra-virgin olive oil, lemon juice, honey, salt, and black pepper to a food processor. Blend for 1–2 minutes until smooth, creamy, and fluffy, scraping down the sides as needed.
6. Make the maple-tahini dressing by whisking together the tahini, maple syrup, lemon juice, olive oil, garlic, and salt. Slowly add warm water, 1 tablespoon at a time, whisking until smooth and drizzleable.
7. Place the walnuts or pecans 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 chopping.
8. Spoon the whipped ricotta onto a large serving platter. Use the back of a spoon to spread it across the platter, creating soft swirls and spoon-shaped clouds.
9. Arrange the roasted pumpkin and beets over the whipped ricotta, keeping the colourful vegetables visible for a beautiful layered presentation.
10. Spoon the maple-tahini dressing generously over the roasted vegetables and whipped ricotta.
11. Scatter the toasted walnuts or pecans, pomegranate seeds, and dried cranberries evenly over the salad.
12. Finish with fresh parsley, mint, and thyme leaves. Add a little extra lemon zest if desired.
13. Serve warm or at room temperature, making sure each portion includes roasted vegetables, whipped ricotta, nuts, pomegranate seeds, and dressing.
Notes
Do not overcrowd the baking sheets so the pumpkin and beets roast and caramelize rather than steam. Cut the pumpkin and beets into similar-sized pieces for more even cooking. Roast the beets separately to prevent their colour from staining the pumpkin. Whip the ricotta for a full 1–2 minutes to create a smoother and lighter texture. Add warm water gradually to the maple-tahini dressing until it reaches your preferred consistency. Toast the nuts in a dry skillet for extra flavour and crunch. Add the pomegranate seeds, herbs, nuts, and cranberries just before serving for the freshest texture. Butternut squash can be used instead of pumpkin. Soft goat cheese can replace the ricotta for a tangier flavour. Whip it with a little Greek yogurt for a spreadable texture. Walnuts or pecans can be replaced with toasted almonds or hazelnuts. The roasted vegetables, whipped ricotta, and dressing can all be prepared ahead and refrigerated separately. Serve at room temperature or slightly chilled. For a heartier vegetarian meal, serve with warm crusty bread, quinoa, couscous, or a simple grain salad. Store leftover components separately in airtight containers and assemble individual portions when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean