Description
A colourful seasonal salad featuring tender roasted beets and sweet potato, crisp fresh apples, creamy goat cheese, tart dried cranberries, crunchy maple-glazed walnuts, fresh greens, and a bright maple balsamic dressing.
Ingredients
For the Roasted Vegetables:
3 medium beets, peeled and cut into wedges (450 g)
2 cups sweet potato, peeled and cubed (300 g)
2 tbsp olive oil (30 ml)
1 tsp dried thyme (1 g)
½ tsp garlic powder (1.5 g)
½ tsp smoked paprika (1 g)
¾ tsp kosher salt (4 g)
½ tsp black pepper (1 g)
For the Salad:
4 cups mixed greens or baby spinach (120 g)
2 crisp apples, thinly sliced (300 g)
½ cup dried cranberries (75 g)
¾ cup crumbled goat cheese (85 g)
¼ small red onion, thinly sliced (30 g)
2 tbsp fresh parsley, chopped (8 g)
For the Maple Walnuts:
¾ cup walnut halves, roughly chopped (85 g)
1½ tbsp maple syrup (30 g)
1 tsp olive oil (5 ml)
¼ tsp cinnamon (0.5 g)
Pinch of kosher salt
For the Maple Balsamic Dressing:
3 tbsp olive oil (45 ml)
1½ tbsp balsamic vinegar (22 ml)
1 tbsp maple syrup (20 g)
1 tsp Dijon mustard (5 g)
1 tbsp fresh lemon juice (15 ml)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)
For Garnish (optional):
1 tbsp fresh thyme leaves (3 g)
2 tbsp pomegranate arils (30 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Place the beet wedges and cubed sweet potato on the prepared baking sheet.
2. Drizzle the vegetables with olive oil and season with dried thyme, garlic powder, smoked paprika, kosher salt, and black pepper. Toss well until evenly coated.
3. Spread the vegetables into a single layer with enough space around them for the edges to caramelise rather than steam. Roast for 30–35 minutes, turning halfway through, until tender and lightly caramelised. Remove from the oven and allow to cool slightly.
4. While the vegetables are roasting, place the chopped walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently.
5. Add the maple syrup, olive oil, cinnamon, and a pinch of kosher salt to the walnuts. Stir for 1–2 minutes until glossy and lightly caramelised. Transfer to a plate and spread them out to cool and crisp.
6. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth and well combined.
7. Place the mixed greens or baby spinach on a large serving platter. Arrange the roasted beets, sweet potato, sliced apples, dried cranberries, and red onion over the greens.
8. Scatter the crumbled goat cheese and cooled maple walnuts over the salad.
9. Drizzle the maple balsamic dressing over the salad just before serving.
10. Garnish with fresh thyme leaves and pomegranate arils, if desired.
11. Serve immediately while the roasted vegetables are slightly warm and the maple walnuts are still crunchy.
Notes
Cut the sweet potato into similar-sized cubes and the beets into evenly sized wedges so everything cooks at a similar rate.
Arrange the vegetables in a single layer with some room between the pieces to encourage caramelisation.
Maple-coated walnuts can brown quickly, so keep the skillet over medium-low heat and stir frequently.
Spread the walnuts out on a plate after cooking so they can cool and become crisp instead of sticking together.
Add the dressing just before serving to help keep the greens fresh and the maple walnuts crunchy.
If your apples are particularly sweet, the balsamic vinegar and lemon juice in the dressing provide a useful contrast.
Baby spinach can be used instead of mixed greens, or you can combine spinach with mixed salad leaves.
Crisp apples work particularly well because they provide a fresh texture against the tender roasted vegetables. Choose a sweeter or more tart variety according to preference.
The roasted vegetables, maple walnuts, and dressing can all be prepared ahead of time. Keep the components separate and assemble shortly before serving.
Feta or crumbled blue cheese can be used instead of goat cheese.
Serve as a side dish with roasted chicken, grilled meats, or a simple vegetable main, or enjoy it as a satisfying light lunch.
For an attractive presentation, arrange the roasted vegetables and apples over the greens and finish with goat cheese, maple walnuts, fresh thyme, and pomegranate arils.
Fresh thyme and pomegranate arils are optional finishing touches and can be omitted.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American