Description
A colourful, flavour-packed salad combining sweet roasted butternut squash and beetroot with juicy pear, bright pomegranate, creamy goat cheese, crunchy maple walnuts, and a simple maple balsamic dressing. Serve it while the vegetables are warm for a beautiful contrast of flavours and textures.
Ingredients
For the Roasted Vegetables
3 cups butternut squash, peeled and cubed (420 g)
2 medium beetroots, peeled and cut into wedges (300 g)
2 tbsp olive oil (30 ml)
1 tbsp maple syrup (20 g)
1 tsp garlic powder (3 g)
1 tsp dried thyme (1 g)
1/2 tsp smoked paprika (1 g)
3/4 tsp kosher salt (4 g)
1/2 tsp black pepper (1 g)
For the Salad
1 large ripe pear, thinly sliced (180 g)
3 cups mixed greens or baby spinach (90 g)
1/2 cup pomegranate arils (85 g)
3/4 cup crumbled goat cheese (85 g)
2 tbsp fresh parsley, chopped (8 g)
For the Maple Walnuts
3/4 cup walnut halves, roughly chopped (85 g)
1 1/2 tbsp maple syrup (30 g)
1 tsp olive oil (5 ml)
1/4 tsp cinnamon (0.5 g)
Pinch of kosher salt
For the Maple Balsamic Dressing
3 tbsp olive oil (45 ml)
1 1/2 tbsp balsamic vinegar (22 ml)
1 tbsp maple syrup (20 g)
1 tsp Dijon mustard (5 g)
1 tbsp fresh lemon juice (15 ml)
1/4 tsp kosher salt (1.5 g)
1/4 tsp black pepper (0.5 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Add the cubed butternut squash and beetroot wedges to a bowl. Toss with olive oil, maple syrup, garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper until evenly coated.
3. Spread the vegetables over the prepared baking sheet in a single layer, keeping the beetroot pieces slightly separated if possible.
4. Roast for 30–35 minutes, turning the vegetables halfway through cooking, until tender with lightly golden, caramelised edges.
5. While the vegetables roast, heat a dry skillet over medium-low heat. Add the chopped walnuts and toast for 3–4 minutes, stirring frequently.
6. Add the maple syrup, olive oil, cinnamon, and a pinch of kosher salt to the skillet. Stir continuously for 1–2 minutes, until the walnuts are glossy and lightly caramelised.
7. Transfer the maple walnuts to a plate and allow them to cool completely so they become crisp.
8. Make the dressing by whisking together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, fresh lemon juice, kosher salt, and black pepper until smooth and well combined.
9. Place the mixed greens or baby spinach on a large serving platter.
10. Arrange the warm roasted butternut squash and beetroot over the greens. Add the thinly sliced pear, then scatter the pomegranate arils and crumbled goat cheese over the top.
11. Drizzle the maple balsamic dressing over the salad and gently toss, taking care to keep the roasted vegetables and goat cheese intact.
12. Scatter the maple walnuts over the salad and garnish with fresh parsley.
13. Serve immediately while the roasted vegetables are warm and the maple walnuts are crunchy.
Notes
Cut the butternut squash and beetroot into reasonably similar sizes so they roast evenly.
Spread the vegetables in a single layer without overcrowding the baking sheet to encourage golden edges.
Watch the walnuts closely because maple-coated walnuts can brown quickly.
Allow the walnuts to cool after caramelising so they become crisp before adding them to the salad.
Add the maple balsamic dressing shortly before serving to keep the greens fresh.
Use a ripe but firm pear so it holds its shape when sliced.
The roasted butternut squash and beetroot can be prepared ahead and gently reheated before assembling the salad.
Feta can be substituted for goat cheese, while crumbled blue cheese provides a stronger contrast.
Prepare the maple walnuts ahead and store them in an airtight container once completely cool.
The dressing can be prepared ahead and refrigerated; whisk or stir well before serving.
Keep the dressing separate until shortly before serving to prevent the salad from becoming soggy.
For entertaining, arrange the salad on a large platter and add the maple walnuts at the last moment for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American