This autumn salad recipe combines roasted butternut squash, beets, and creamy goat cheese with the crunch of Soha Nuts' rich Lebanese pine nuts. Tossed in a light balsamic vinaigrette, it’s a perfect seasonal dish that's both hearty and refreshing.
Ingredients
- 1 small butternut squash, peeled, cubed
- 2 medium beets, roasted, peeled, and sliced
- 1/2 cup Soha pine nuts
- 4 cups radicchio, chopped
- 3 oz goat cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh thyme leaves for garnish (optional)
Instructions
1. Roast the Butternut Squash & Beets
- Preheat your oven to 400°F. Toss the butternut squash cubes with a tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- Separately, wrap beets in aluminum foil and roast in the oven for about 45 minutes or until fork-tender. Once cooled, peel and slice.
2. Toast the Pine Nuts
- In a small pan over medium heat, toast the Lebanese pine nuts for 2-3 minutes, shaking the pan frequently until golden and fragrant.
3. Prepare the Dressing
- In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and a tablespoon of olive oil. Season with salt and pepper to taste.
4. Assemble the Salad
- In a large bowl, combine the roasted butternut squash, radicchio, sliced beets, and crumbled goat cheese. Drizzle the dressing over the salad and toss gently to combine.
- Top with the toasted Lebanese pine nuts and garnish with fresh thyme leaves if desired.
This salad combines the earthy sweetness of roasted butternut squash and beets with the creamy tang of goat cheese and the rich, buttery flavour of Soha's Lebanese pine nuts. Enjoy this nutritious, vibrant dish!