Roasted Vegetable Salad with Goat Cheese
With fall in full swing (and with some hints of winter on the way – SNOW!), I’m definitely turning towards those good ol’ root vegetables to provide some hearty and delicious dishes.
This Roasted Vegetable Salad with Goat Cheese recipe was inspired by a dish I had at Cafe Plenty in Toronto.
Cafe Plenty is this adorable little place – with 2 Toronto locations.
I was there waiting for a job interview to begin and was so happy to have stumbled upon it.
They have this beautiful, bright interior with super fresh foods.
I had this salad and although I can’t remember the name of it, it was full of roasted veggies – I think it had potatoes in it? And had a creamy dressing.
I loved it so much! Seriously it was one of those dishes where you were like DAMN. This is good 🙂
I’m still talking about it and it’s been a while since I was there.
Anyways, ever since then, I’ve wanted to create a healthy yet just as super delicious take on it and that’s where this recipe for Roasted Vegetable Salad with Goat Cheese comes in.
When I was creating this recipe, I made up this dressing to try – it was simple: Greek yogurt, Dijon mustard, lemon juice, salt and pepper.
But after tossing the goat cheese in the warm acorn squash, it didn’t need any dressing.
The roasted pepitas were really nice too.
I raw pepitas in olive oil and salt and then roasted them at 350F for about 25 minutes, stirring halfway through.
If you don’t have time to roast your own pepitas, you can buy them pre-roasted. Roasted and salted sunflower seeds would work nicely too.
I hope you try this Roasted Vegetable Salad with Goat Cheese and love it as much as I do.
I served it with chicken with steamed broccoli for a super satisfying and nutritious meal. Works great for leftovers too.
- 1 small to medium acorn squash
- 1 large sweet potato
- 1 medium sweet onion
- 1 zucchini
- 2 cups green beans, washed
- 1/2 cup roasted and salted pepitas
- 65 g goat cheese (1/2 of a small package or about 1/2 cup)
- 1. Preheat oven to 425 degrees F.
- 2. Prepare acorn squash for roasting by cutting in half, lengthwise and scooping out seeds.
- 3. Cut each half into wide wedges. Smaller portions will make it easier to cut it after it is roasted.
- 4. Brush each wedge with a little oil (olive or canola).
- 5. Prepare other vegetables for roasting: wash and cut sweet potato into small cubes, cut onion into medium-sized chunks, cut zucchini lengthwise and then into small chunks, about the width of your thumb. Cut green beans in half.
- 6. Put all vegetables including the squash onto a large sheet pan or 2 smaller cookie sheets for roasting.
- 7. Drizzle with a little olive oil and put dried rosemary on the sweet potatoes. Add salt and pepper to taste.
- 8. Roasted vegetables at 425 degrees F for about 40-45 minutes. Once vegetables are soft but still a little firm, take out of oven. Let the squash cool enough until you can handle it.
- 9. Once cooled a bit, with a spoon, remove the squash from the outer skin. Cut into bite-sized chunks.
- 10. Add the squash chunks and all the other vegetables to a large bowl. Gently stir goat cheese into the vegetables until it is completely melted and the vegetables are covered.
- Serve immediately.
- If you need to roast the vegetables ahead of time, you can. Just heat the acorn squash in the microwave till hot and use the heat from the squash to melt the goat cheese.
- Serves about 6 adults as a side dish.