Roasted Beet, Butternut Squash & Zucchini Salad with Goat Cheese

Ingredients

Roasted Vegetables

• 2 medium beets, peeled and cut into 1-inch cubes

• 2 cups (300 g) butternut squash, peeled and cubed

• 2 medium zucchini, sliced into thick half-moons

• 3 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp dried thyme

• ½ tsp smoked paprika

• Salt and freshly ground black pepper, to taste

Salad Toppings

• 4 oz (115 g) goat cheese, crumbled

• ½ cup pomegranate arils

• ½ cup toasted walnuts, roughly chopped

• 2 tbsp chopped fresh parsley

Honey Balsamic Dressing

• 3 tbsp extra virgin olive oil

• 2 tbsp balsamic vinegar

• 1 tbsp honey

• 1 tsp Dijon mustard

• 1 small garlic clove, minced

• Salt and black pepper, to taste

Instructions

Step 1: Roast the Vegetables

Preheat the oven to 425°F (220°C).

Line two baking sheets with parchment paper.

Toss the beets, squash, and zucchini with olive oil, garlic powder, thyme, smoked paprika, salt, and pepper.

Spread into a single layer.

Roast:

• Beets: 35–40 minutes

• Butternut squash: 25–30 minutes

• Zucchini: 18–20 minutes

Allow the vegetables to cool slightly.

Step 2: Make the Dressing

In a small bowl, whisk together:

• Olive oil

• Balsamic vinegar

• Honey

• Dijon mustard

• Garlic

• Salt and pepper

Whisk until smooth and emulsified.

Step 3: Assemble the Salad

Arrange the roasted zucchini on a serving platter.

Top with the roasted squash and beets.

Scatter the goat cheese, walnuts, and pomegranate arils over the vegetables.

Drizzle generously with the honey balsamic dressing.

Finish with chopped parsley.

Serve warm or at room temperature.

Serving Suggestions

Pair this salad with:

• Grilled chicken

• Roast turkey

• Seared salmon

• Crusty artisan bread

• Quinoa or wild rice

• A glass of crisp white wine

Tips

• Roast the beets separately to prevent them from staining the other vegetables.

• Toast the walnuts for 5–7 minutes to enhance their flavor.

• Substitute feta cheese for goat cheese if preferred.

• Add baby arugula or spinach for extra freshness.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6