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Roasted Beet and Squash Salad with Gorgonzola Cheese

A flavourful and satisfying salad, rich with roasted squash and beets, crisp apples and creamy gorgonzola.

  • Yield: serves 4

Ingredients

Scale

For the salad:

  • 10 baby beets (any combination of red, golden or candy cane)
  • 1/2 butternut or acorn squash, peeled, seeded and cut into 1” chunks or slices
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 medium Granny Smith or Golden Delicious Apple
  • 1 cup leafy greens
  • 1/4 c raw pepitas
  • 1 tbsp chopped herbs (any combination of sage, thyme or oregano)
  • 2 oz gorgonzola cheese

For the vinaigrette:

  • 1 tsp Dijon mustard (preferably grainy)
  • 2 tsp apple cider vinegar
  • 1/4 c olive oil
  • 1 tsp sea salt
  • freshly ground pepper

 

Instructions

Make the salad:

  1. Preheat the oven to 400°F.
  2. Toss the beets with 1 tbsp of olive oil and 1/2 tsp salt on a  rimmed baking sheet. Cover with foil and roast until fork-tender (about 45 minutes).
  3. Toss the squash pieces with the remaining 1 tbsp of olive oil and 1/w tsp salt on a rimmed baking sheet. Roast until browned, turning several times (about 20 minutes).
  4. When the squash and beets are cool, combine them in a large bowl with the remaining salad ingredients. Drizzle with the vinaigrette and top with crumbled Gorgonzola cheese and Savoury Granola

Make the vinaigrette:

  1. Whisk all the ingredients together in a small bowl. Drizzle over salad just before serving.

Notes

Adapted from Autumn Panzanella Salad by Fine Cooking.

  • Author: Helen Kain