Description
A colourful roasted vegetable salad combining tender honey-roasted butternut squash and beets with creamy whipped goat cheese, toasted walnuts, dried cranberries, fresh herbs, and a bright hot honey dressing.
Ingredients
For the Roasted Vegetables
2 cups (300 g) butternut squash, peeled, seeded, and cut into cubes
3 medium beets (about 450 g), peeled and cut into bite-sized wedges
2 tbsp olive oil
1 1/2 tbsp honey
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
For the Whipped Goat Cheese
5 oz (140 g) soft goat cheese
1/3 cup (80 g) Greek yogurt
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey
1–2 tbsp water, as needed
For the Hot Honey Dressing
2 tbsp hot honey
1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp balsamic vinegar
1/2 tsp Dijon mustard
Pinch of salt
For the Topping
1/2 cup (60 g) walnuts, roughly chopped
2 tbsp dried cranberries
2 tbsp fresh parsley, chopped
1 tbsp fresh thyme leaves
1 tbsp pomegranate seeds, optional
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Place the butternut squash cubes and beet wedges in a large bowl. Add the olive oil, honey, garlic powder, dried thyme, salt, and black pepper. Toss thoroughly until evenly coated.
3. Arrange the squash and beets in a single layer on the prepared baking sheet, leaving space between the pieces.
4. Roast for 30–40 minutes, turning the vegetables halfway through cooking, until tender and caramelized around the edges.
5. While the vegetables roast, 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 set aside to cool.
6. Add the goat cheese, Greek yogurt, olive oil, lemon juice, and honey to a food processor. Blend for 1–2 minutes until smooth and creamy. Add water a little at a time if needed until the mixture reaches a soft, spreadable consistency.
7. In a small bowl, whisk together the hot honey, extra-virgin olive oil, lemon juice, balsamic vinegar, Dijon mustard, and a pinch of salt until smooth and well combined.
8. Spread the whipped goat cheese across a large serving platter or spoon it into the bottom of a wide serving bowl, creating an even creamy base.
9. Arrange the warm roasted butternut squash and beets over the whipped goat cheese, keeping some of the colourful roasted edges visible.
10. Scatter the toasted walnuts and dried cranberries evenly over the roasted vegetables.
11. Drizzle the hot honey dressing over the entire salad, concentrating a little extra over the goat cheese and roasted vegetables.
12. Finish with fresh parsley, thyme leaves, and optional pomegranate seeds. Serve warm or at room temperature.
Notes
Cut the vegetables into similar-sized pieces so they roast evenly. Leave space between the vegetables on the baking sheet so they roast and caramelize instead of steaming. Toast the walnuts for a few minutes to bring out their natural flavour and make them extra crunchy. Add water gradually to the whipped goat cheese until it reaches your preferred spreadable consistency. Drizzle the dressing just before serving to keep the flavours fresh and the toppings crisp. Warm or room-temperature roasted vegetables work especially well with the cool, creamy goat cheese. The roasted vegetables, whipped goat cheese, dressing, and toasted walnuts can all be prepared ahead of time. Keep the components separate and assemble shortly before serving. Feta can be substituted for goat cheese and whipped with Greek yogurt. It will have a saltier and slightly sharper flavour. Toasted pecans can be used instead of walnuts. Reduce the amount of hot honey or replace part of it with regular honey for a milder dressing. Serve with roasted chicken, turkey, grilled fish, crusty bread, cooked grains, or roasted chickpeas.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean