Description
A colourful seasonal salad featuring tender roasted pumpkin and beetroot, creamy whipped goat cheese, crunchy candied walnuts, fresh greens, herbs, and a glossy maple balsamic glaze. Perfect for holiday tables, dinner parties, or a light seasonal lunch.
Ingredients
For the Roasted Pumpkin & Beetroot
3 cups (450 g) pumpkin or 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 tbsp maple syrup
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
For the Candied Walnuts
1/2 cup (60 g) walnuts, roughly chopped
2 tbsp maple syrup
1 tbsp brown sugar
1/4 tsp cinnamon
Pinch of salt
For the Creamy Goat Cheese
5 oz (140 g) soft goat cheese
1/4 cup (60 g) Greek yogurt
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey
1–2 tbsp water, as needed
For the Balsamic Glaze
1/4 cup (60 ml) balsamic vinegar
1 tbsp maple syrup
For the Salad
4 cups (120 g) mixed greens or baby spinach
2 tbsp fresh parsley, chopped
1 tbsp fresh thyme leaves
2 tbsp pomegranate seeds, optional
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place the pumpkin and beetroot wedges on the prepared baking sheet.
2. Drizzle the vegetables with olive oil and maple syrup, then sprinkle with garlic powder, dried thyme, salt, and black pepper. Toss thoroughly until evenly coated.
3. Spread the pumpkin and beetroot into a single layer, leaving space between the pieces. Roast for 30–40 minutes, turning the vegetables halfway through cooking, until fork-tender and caramelized around the edges. Remove from the oven and let cool slightly.
4. Make the candied walnuts by placing the chopped walnuts in a dry skillet over medium-low heat. Add the maple syrup, brown sugar, cinnamon, and a pinch of salt.
5. Cook the walnuts for 3–4 minutes, stirring frequently, until glossy and caramelized. Transfer immediately to parchment paper, spread them apart, and let them cool completely so the coating becomes crisp.
6. Make the creamy goat cheese by adding the soft goat cheese, Greek yogurt, olive oil, lemon juice, and honey to a food processor. Blend for 1–2 minutes until smooth and creamy.
7. Add water 1 tablespoon at a time if needed until the goat cheese reaches a light and spreadable consistency.
8. Make the balsamic glaze by combining the balsamic vinegar and maple syrup in a small saucepan. Bring to a gentle simmer over low heat and cook for 4–6 minutes, stirring occasionally, until slightly thickened and glossy.
9. Remove the glaze from the heat and let it cool for a few minutes. It will continue to thicken slightly as it cools.
10. Arrange the mixed greens or baby spinach across a large serving platter. Spread the slightly cooled roasted pumpkin and beetroot evenly over the greens.
11. Spoon generous dollops of the creamy whipped goat cheese over the roasted vegetables and greens.
12. Scatter the candied walnuts over the salad, keeping some larger pieces intact for extra crunch.
13. Lightly drizzle the maple balsamic glaze over the entire salad, avoiding adding too much at once.
14. Finish with fresh parsley and thyme leaves. If using, scatter pomegranate seeds over the top.
15. Serve immediately while the roasted vegetables are still slightly warm and the candied walnuts are crisp, or allow the salad to cool to room temperature before serving.
Notes
Cut the pumpkin and beetroot into similar-sized pieces so they cook evenly. Do not overcrowd the baking sheet; give the vegetables enough room to roast and caramelize rather than steam. Watch the candied walnuts carefully because the maple syrup and brown sugar can caramelize quickly. Let the walnuts cool completely before adding them to the salad so the coating becomes crisp. Use soft goat cheese for the smoothest whipped texture. Whipped feta can be substituted for the goat cheese for a slightly saltier flavour. Butternut squash works well instead of pumpkin. The roasted pumpkin and beetroot can be prepared several hours ahead and refrigerated. Bring them closer to room temperature or gently warm before assembling. Candied walnuts can be prepared ahead and stored in an airtight container at room temperature. A good-quality store-bought balsamic glaze can be used instead of homemade glaze. Pomegranate seeds, pumpkin seeds, toasted pecans, dried cranberries, or fresh herbs make excellent additional toppings. Serve with crusty bread, quinoa, couscous, or roasted chickpeas for a more filling vegetarian meal. The salad is best served soon after assembling to keep the greens fresh and the candied walnuts crunchy.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean