Description
This Butternut and Beetroot Salad showcases the best of autumn’s harvest with roasted vegetables, creamy goat cheese, and candied pecans. It’s a delightful mix of earthy, sweet, and tangy flavors combined with crunchy textures, perfect for a holiday side or a light, cozy meal. Serve it as a standalone dish or pair it with crusty bread and warm soup for a wholesome experience.
Ingredients
Units
Scale
- 1 large butternut squash
- 2 large beets (or 4 small ones)
- 3 tablespoons olive oil
- Kosher salt (to taste)
- 2 tablespoons salted butter
- 1/4 cup white granulated sugar
- 1 cup pecans
- 4 ounces mixed salad greens
- 1 medium red onion, thinly sliced
- 4 ounces goat cheese, crumbled
Instructions
- Prepare the Vegetables:
- Preheat the oven to 400°F (200°C).
- Peel the butternut squash and beets, then trim the ends. Slice the squash in half lengthwise, remove the seeds, and cut both squash and beets into bite-sized pieces.
- Roast the Vegetables:
- Arrange the chopped squash and beets on a large baking sheet.
- Drizzle with olive oil and season with kosher salt.
- Roast for 45 minutes, stirring once halfway through, until tender and browned at the edges.
- Make Candied Pecans:
- In a medium skillet over medium heat, melt the butter. Add sugar and stir until it begins to dissolve.
- Stir in the pecans and cook for about 3 minutes until syrupy and sticky.
- Spread pecans on parchment paper to cool.
- Assemble the Salad:
- In a large serving bowl, layer the salad greens. Add the roasted vegetables, sliced red onion, candied pecans, and crumbled goat cheese.
- Serve with your favorite vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 45 minutes