Description
Roasted Pumpkin & Beetroot Salad with Pear, Goat Cheese, Cranberries & Toasted Walnuts is a colourful seasonal salad combining sweet roasted vegetables, juicy pear, creamy goat cheese, tart dried cranberries, and crunchy toasted walnuts. Finished with a homemade honey balsamic dressing, it’s perfect for autumn lunches, light dinners, and special gatherings.
Ingredients
For the Roasted Pumpkin & Beetroot:
3 cups pumpkin, peeled and cubed (420 g)
2 medium beetroots, peeled and cubed (300 g)
2 tbsp olive oil (30 ml)
1 tsp dried thyme (1 g)
1/2 tsp garlic powder (2 g)
1/2 tsp salt (3 g)
1/4 tsp black pepper (0.5 g)
For the Salad:
5 cups mixed greens or baby spinach (150 g)
1 large ripe but firm pear, thinly sliced (180 g)
1/2 cup dried cranberries (75 g)
3/4 cup crumbled goat cheese (90 g)
3/4 cup walnuts, roughly chopped (85 g)
2 tbsp fresh parsley, chopped (8 g)
For the Honey Balsamic Dressing:
3 tbsp extra-virgin olive oil (45 ml)
2 tbsp balsamic vinegar (30 ml)
1 tbsp honey (21 g)
1 tsp Dijon mustard (5 g)
1 tbsp fresh lemon juice (15 ml)
1/4 tsp salt (1 g)
1/4 tsp black pepper (0.5 g)
Instructions
1. Preheat the oven to 400°F (200°C). Line a large baking tray with parchment paper.
2. Place the cubed pumpkin and beetroot on the prepared tray. Drizzle with olive oil and sprinkle with dried thyme, garlic powder, salt, and black pepper. Toss until evenly coated and spread the vegetables in a single layer.
3. Roast for 30–40 minutes, turning halfway through, until the pumpkin is tender, the beetroot is easily pierced with a fork, and the edges are lightly caramelised. Remove from the oven and allow the vegetables to cool slightly.
4. While the vegetables roast, place the chopped walnuts in a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate to cool.
5. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined. Taste and adjust the seasoning if needed.
6. Spread the mixed greens or baby spinach across a large serving platter or salad bowl. Make sure the leaves are completely dry.
7. Arrange the roasted pumpkin and beetroot over the greens. Add the thinly sliced pear and dried cranberries, then scatter the toasted walnuts across the salad.
8. Sprinkle the crumbled goat cheese and freshly chopped parsley over the top.
9. Drizzle with the honey balsamic dressing just before serving. Toss gently if using a bowl, or leave the ingredients arranged on a platter for an attractive presentation.
10. Serve while the roasted vegetables are slightly warm or allow them to cool completely for a refreshing salad.
Notes
Cut the pumpkin and beetroot into similar-sized cubes so they cook evenly. Spread the vegetables in a single layer and avoid overcrowding the tray to encourage caramelisation. Pumpkin may soften faster than beetroot. Remove any tender pieces while the beetroot finishes roasting. Toast the walnuts carefully and remove them from the skillet as soon as they become fragrant and lightly golden. Choose a ripe but firm pear that holds its shape when sliced. Let the roasted vegetables cool slightly before adding them to the greens to prevent the leaves from wilting. Dress the salad just before serving to keep the greens fresh and crisp. For a brighter dressing, add a little extra lemon juice if the honey makes it too sweet. Feta can replace goat cheese for a saltier flavour. Pecans, almonds, or hazelnuts can be substituted for walnuts. For a vegan version, replace the goat cheese with plant-based cheese or omit it, and use maple syrup instead of honey. Serve with grilled chicken, roasted salmon, chickpeas, a warm grain dish, or crusty bread. Roast the vegetables up to 3–4 days ahead and store them in an airtight container in the refrigerator. The dressing can be prepared up to 4–5 days ahead and stored in a sealed jar in the refrigerator. Let it sit briefly at room temperature and shake well before using. For advance preparation, store the greens, toppings, roasted vegetables, and dressing separately and assemble just before serving. Store leftover assembled salad in an airtight container in the refrigerator and enjoy within 1–2 days. Dressed greens may soften over time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean