Description

Caramelized roasted pumpkin and earthy beetroot meet peppery arugula, toasted pumpkin seeds, and creamy goat cheese, all tied together with a bright lemon-maple dressing. A cozy, colorful autumn salad that works as a light main or a showstopping side.

Ingredients

4 cups (about 600 g) pumpkin or butternut squash, peeled and cubed

3 medium beetroots, peeled and cut into wedges

3 tbsp extra-virgin olive oil (for roasting)

1/2 tsp smoked paprika

1/2 tsp ground cumin

3/4 tsp fine sea salt

1/4 tsp black pepper

4 fresh thyme sprigs

4 packed cups baby arugula

5 oz (140 g) creamy goat cheese, crumbled

1/4 cup toasted pumpkin seeds

2 tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp maple syrup

1 tsp Dijon mustard

3 tbsp extra-virgin olive oil (for the dressing)

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Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. Peel the pumpkin and beets. Cut the pumpkin into 3/4-inch cubes and the beets into thin wedges so they cook at the same pace.

3. Toss the vegetables with 3 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Tuck in the thyme sprigs.

4. Spread the beets on one side of the pan and roast for 10 minutes, since they take longer than pumpkin.

5. Add the pumpkin to the other side and roast 25 to 30 minutes more, flipping once halfway, until golden at the edges and fork-tender.

6. Shake the lemon juice, vinegar, maple syrup, mustard, and 3 tbsp olive oil in a jar until glossy. Taste and add a pinch of salt if needed.

7. Let the vegetables cool for 5 minutes. Pile the arugula into a large bowl, add the warm vegetables, and toss gently with half the dressing.

8. Crumble the goat cheese and sprinkle the toasted pumpkin seeds over the top. Drizzle with the remaining dressing and serve right away.

Notes

Cut the vegetables evenly and do not crowd the pan, so they caramelize instead of steam.

Swap the pumpkin for butternut squash or sweet potato, and the goat cheese for feta or ricotta salata.

For a vegan version, use a cashew cheese or marinated tofu instead of goat cheese.

Store the roasted vegetables, greens, cheese, seeds, and dressing separately in the fridge for up to 3 days, then reheat the vegetables briefly in the oven.

Toast the pumpkin seeds in a dry skillet for 2 to 3 minutes to boost their flavor.

Prep Time: 15 mins
Cook Time: 40 mins
Category: Salad / Main Course
Method: Roasting
Cuisine: American