Roasted Beet and Squash Salad with Arugula, Goat Cheese and Candied Pecans
Roasted beets are classic winter salad fare; butternut squash makes a delicious pairing. If you like, you can choose only golden beets (peeled and diced) and cook them along with the squash rather than roasting them whole alongside.
- Yield: Serves 4 to 6
1 small butternut squash
1 small head garlic, halved crosswise
Canola or olive oil, for cooking
Salt and freshly ground black pepper
1 red beet
1 golden beet
1 tbsp butter
½ cup pecan or walnut halves
1 tbsp brown sugar
Fresh arugula or baby spinach
4 oz soft goat cheese
¼ cup extra-virgin olive oil
3 tbsp balsamic vinegar
1 tsp grainy mustard
1 tsp honey
Preheat oven to 425˚F. Wrap beets in foil and place directly on oven rack.
Cut the neck off the butternut squash and peel and cut into ½-inch pieces. (If you like, scoop out the seeds and peel the round end and dice that, too.) Spread out in a single layer on a parchment-lined rimmed baking sheet. Add garlic and drizzle everything with oil; shake the pan or toss with your hands to coat. Sprinkle with salt and pepper. Place the pan in oven alongside the beets.
Roast for 30 minutes, or until squash is tender and golden. Remove from oven and set aside to cool. When beets are cool enough to handle, peel the skin with your fingers and cut into wedges.
Meanwhile, heat butter in a small skillet set over medium-high heat and add the pecans. Shake the pan and toast until golden. Sprinkle with brown sugar and salt and stir until it melts; remove from heat, cool and, if you like, chop coarsely.
To make the dressing, shake all ingredients up in a jar or whisk in a small bowl.
Arrange greens on a platter and top with roasted squash, beets, goat cheese and candied nuts. Drizzle with vinaigrette and toss gently; serve immediately.