Description
This colourful seasonal salad combines roasted sweet potatoes, carrots, parsnips, and golden beets with creamy whipped feta, crunchy candied walnuts, dried cranberries, and a glossy cranberry glaze. It’s a beautiful balance of sweet, savoury, creamy, tangy, and crunchy flavours.
Ingredients
For the Roasted Root Vegetables
2 medium sweet potatoes (about 500 g), peeled and cut into bite-sized cubes
3 medium carrots (about 300 g), peeled and sliced
2 medium parsnips (about 250 g), peeled and sliced
2 medium golden beets (about 300 g), peeled and cut into wedges
2 tbsp olive oil
1 tbsp honey
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 Whipped Feta
6 oz (170 g) feta cheese, crumbled
1/3 cup (80 g) Greek yogurt
1 tbsp olive oil
1 tbsp fresh lemon juice
1 small garlic clove, minced
1–2 tbsp water, as needed
For the Candied Walnuts
1/2 cup (60 g) walnuts, roughly chopped
1 1/2 tbsp maple syrup
1 tbsp brown sugar
1/4 tsp cinnamon
Pinch of salt
For the Cranberry Glaze
1/3 cup (80 g) cranberry sauce
1 tbsp honey
1 tbsp fresh orange juice
1 tsp balsamic vinegar
1/2 tsp Dijon mustard
For Garnishing
2 tbsp dried cranberries
1 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
1 tbsp pomegranate seeds, optional
Instructions
1. Preheat the oven to 425°F (220°C). Place the sweet potatoes, carrots, parsnips, and golden beets on a large baking sheet.
2. Drizzle the vegetables with olive oil and honey. Sprinkle with garlic powder, dried thyme, smoked paprika, salt, and black pepper. Toss thoroughly until evenly coated and spread into a single layer.
3. Roast the vegetables for 30–40 minutes, turning them halfway through, until tender in the center and golden and caramelized around the edges.
4. Remove the roasted vegetables from the oven and let them cool slightly for 5–10 minutes.
5. Make the whipped feta by adding the feta, Greek yogurt, olive oil, lemon juice, and minced garlic to a food processor. Blend for 1–2 minutes until smooth and creamy.
6. Add water 1 tablespoon at a time if needed until the whipped feta reaches a soft, spreadable consistency.
7. Make the candied walnuts. Place the walnuts, maple syrup, brown sugar, cinnamon, and salt in a dry skillet over medium-low heat.
8. Cook the walnuts for 3–4 minutes, stirring constantly, until glossy and caramelized. Immediately transfer them to parchment paper and let them cool. Separate any pieces that stick together while warm.
9. Prepare the cranberry glaze by combining cranberry sauce, honey, orange juice, balsamic vinegar, and Dijon mustard in a small saucepan.
10. Warm the glaze over low heat for 3–5 minutes, stirring occasionally, until smooth, glossy, and slightly thickened. Remove from the heat and let it cool slightly.
11. Spread the whipped feta across a large serving platter, creating a generous creamy base.
12. Arrange the warm roasted root vegetables over the whipped feta, leaving some of the creamy feta visible.
13. Scatter the cooled candied walnuts evenly over the roasted vegetables.
14. Drizzle the cranberry glaze lightly over the vegetables and whipped feta.
15. Sprinkle with dried cranberries, fresh parsley, and fresh thyme leaves. Add optional pomegranate seeds.
16. Serve warm or at room temperature, making sure each portion includes roasted vegetables, whipped feta, candied walnuts, dried cranberries, and cranberry glaze.
Notes
Cut the vegetables into similar-sized pieces so they roast evenly.
Do not overcrowd the baking sheet; leave space between the vegetables for better caramelization.
Watch the candied walnuts carefully because the maple syrup and brown sugar can caramelize quickly.
Let the candied walnuts cool completely so they become crisp before serving.
Add water gradually to the whipped feta until it reaches an easy-to-spread consistency.
Drizzle the cranberry glaze lightly at first and add more to taste.
The roasted vegetables, whipped feta, candied walnuts, and cranberry glaze can all be prepared ahead and stored separately where appropriate.
Regular red beets can be used instead of golden beets, although they will add a deeper colour and earthier flavour.
Pecans can be substituted for walnuts.
Soft goat cheese can be used instead of feta for a slightly tangier whipped topping.
For a less sweet version, reduce the honey and use fewer candied walnuts.
Serve warm or at room temperature for the best combination of flavours and textures.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean