Description
A colourful, flavour-packed salad featuring tender roasted butternut squash and beetroot, crisp apple, peppery rocket, creamy goat cheese, toasted walnuts, dried cranberries, and a bright zesty orange dressing.
Ingredients
For the Roasted Vegetables
3 cups (450 g) butternut squash, peeled, seeded, and cut into bite-sized cubes
3 medium beetroot (about 400 g), peeled and cut into wedges
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
For the Salad
4 cups (120 g) fresh rocket (arugula)
1 crisp apple, thinly sliced
1/2 cup (60 g) dried cranberries
1/3 cup (40 g) walnuts, toasted and roughly chopped
4 oz (115 g) soft goat cheese, crumbled
2 tbsp fresh parsley, chopped
For the Zesty Orange Dressing
3 tbsp extra-virgin olive oil
2 tbsp fresh orange juice
1 tsp orange zest
1 tbsp fresh lemon juice
1 tsp honey
1 tsp Dijon mustard
1/2 tsp balsamic vinegar
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. Place the butternut squash and beetroot on the baking sheet.
2. Drizzle the vegetables with olive oil and season with garlic powder, dried thyme, salt, and black pepper. Toss thoroughly until evenly coated, then spread into a single layer.
3. Roast the butternut squash and beetroot for 30–40 minutes, turning halfway through, until the squash is golden and tender and the beetroot is fork-tender with lightly caramelized edges.
4. Remove the roasted vegetables from the oven and allow them to cool slightly.
5. Place the chopped 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 cool slightly.
6. Make the orange dressing by whisking together the extra-virgin olive oil, orange juice, orange zest, lemon juice, honey, Dijon mustard, balsamic vinegar, salt, and black pepper until smooth and emulsified.
7. Wash and thinly slice the apple. Toss the slices gently with a small splash of fresh lemon juice to help slow browning.
8. Arrange the fresh rocket on a large serving platter or in a wide salad bowl. Add the roasted butternut squash, roasted beetroot, sliced apple, dried cranberries, and toasted walnuts.
9. Scatter the creamy goat cheese evenly over the salad, leaving some larger pieces intact.
10. Drizzle the zesty orange dressing over the salad just before serving, adding more according to preference.
11. Finish with fresh parsley, a little extra orange zest, and additional toasted walnuts if desired.
12. Toss gently just before serving, or serve layered so the colourful vegetables, apple, rocket, cranberries, walnuts, and goat cheese remain beautifully visible.
Notes
Cut the butternut squash and beetroot into similar-sized pieces so they roast consistently. Do not overcrowd the baking sheet. Give the vegetables plenty of space so they roast and caramelize rather than steam. Toast the walnuts for a few minutes in a dry skillet to bring out their natural flavour and make them extra crunchy. Use a crisp apple such as Honeycrisp, Pink Lady, Fuji, or Granny Smith. Toss sliced apple with a little fresh lemon juice immediately after cutting to help slow browning. Add the dressing just before serving to keep the rocket fresh and prevent it from becoming soggy. Keep some goat cheese in larger pieces for a creamy contrast throughout the salad. Fresh orange juice, zest, and lemon juice give the dressing a brighter flavour. The roasted butternut squash and beetroot can be prepared several hours ahead and refrigerated. Allow them to come closer to room temperature before assembling. Baby spinach or mixed greens can be used instead of rocket. Feta can be substituted for goat cheese. Toasted pecans can be used instead of walnuts. The orange dressing can be prepared ahead and stored in a sealed container in the refrigerator. Whisk or shake well before serving. For a more substantial vegetarian meal, serve with crusty bread, quinoa, couscous, or roasted chickpeas. The salad can also be served with grilled chicken for extra protein. The roasted vegetables can be served slightly warm for a pleasant contrast with the cool rocket, crisp apple, and creamy goat cheese.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean