Why You’ll Love This Roasted Vegetable and Goat Cheese Salad
- It’s a textural dream. You get the tender, caramelized sweetness of the roasted veggies, the cool creaminess of the cheese, the crunch from the nuts, and the fresh crispness of the greens. Every forkful is a little adventure.
- It’s incredibly versatile. Honestly, use whatever vegetables you have on hand. The recipe is a fantastic template. Got a lonely sweet potato? Some forgotten bell peppers? They’ll all work beautifully here. It’s a great way to clean out the fridge.
- It feels fancy without the fuss. This salad looks like it came from a chic bistro, but the process is straightforward and mostly hands-off. The oven does most of the heavy lifting, leaving you free to set the table or simply enjoy a glass of wine.
- The flavor balance is just perfect. The richness of the roasted vegetables and the goat cheese is cut through so nicely by the acidic vinaigrette and the bitter greens. It’s satisfying but never feels heavy.
Ingredients & Tools
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 2 medium beetroots, peeled and cut into 1/2-inch cubes
- 1 large red onion, cut into 1-inch wedges
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 5 oz (about 140 g) mixed salad greens (arugula, spinach, or a spring mix work well)
- 4 oz (about 115 g) goat cheese, crumbled
- 1/4 cup walnuts, roughly chopped
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
Tools: Large baking sheet, parchment paper, a large salad bowl, a small jar or bowl for the vinaigrette.
The quality of your ingredients really shines here, so it’s worth using a good olive oil and a balsamic vinegar you enjoy. The goat cheese should be cold when you crumble it—it’s much easier to handle that way. A little goes a long way with all these components.
Serves: 4 as a main, 6 as a side | Prep Time: 20 minutes | Cook Time: 30-35 minutes | Total Time: 50-55 minutes
Before You Start: Tips & Ingredient Notes
- Uniformity is key. Try to cut your vegetables into similarly sized pieces. This ensures they all roast at the same rate, so you don’t end up with some burnt bits and some undercooked ones. It’s the secret to perfect roasting.
- Don’t crowd the pan. If your baking sheet looks a little too full, use two. Overcrowding steams the vegetables instead of roasting them, and you’ll miss out on that gorgeous caramelization we’re after. They need their personal space!
- Embrace the beet. Beets can stain, so you might want to wear an apron or use gloves when handling them. Roasting them with the sweet potato and onion is fine—their colors will mingle a bit, but the flavors are fantastic together.
- Toasting the nuts makes a difference. It only takes a minute in a dry pan, but toasting the walnuts deepens their flavor and adds an incredible aroma. It’s a small step with a big payoff.
How to Make Roasted Vegetable and Goat Cheese Salad
Step 1: First, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper—this makes cleanup an absolute breeze. While the oven heats up, get your vegetables ready. Peel and cube the sweet potato and beets into half-inch pieces, and cut the red onion into wedges. Toss them all in a large bowl with 2 tablespoons of the olive oil, the dried thyme, smoked paprika, and a good pinch of salt and pepper. You want everything nicely coated.
Step 2: Spread the seasoned vegetables out in a single layer on your prepared baking sheet. This is crucial for getting them crispy, not steamed. Pop the tray into the preheated oven and roast for 30 to 35 minutes. You’ll know they’re done when the sweet potatoes and beets are tender enough to be pierced easily with a fork and the edges are starting to caramelize and brown beautifully. Let them cool for just 5 minutes when they come out—they should be warm, not piping hot, when they hit the greens.
Step 3: While the veggies are roasting, you can multitask! In a small, dry skillet over medium heat, toast the chopped walnuts for 3-4 minutes, shaking the pan often, until they become fragrant. Keep a close eye on them; nuts can burn in a flash. Set them aside to cool. Then, make your vinaigrette. In a small jar or bowl, combine the remaining 1 tablespoon of olive oil, balsamic vinegar, Dijon mustard, minced garlic, and another pinch of salt and pepper. Shake or whisk it vigorously until it’s well combined and slightly emulsified.
Step 4: Now for the fun part: assembly. Place your mixed greens in a large salad bowl. Scatter the warm roasted vegetables over the top. The slight heat from the veggies will just barely wilt the greens, which is a wonderful effect. Now, sprinkle over the crumbled goat cheese and the toasted walnuts. Drizzle about half of the vinaigrette over everything.
Step 5: Gently toss the salad. I like to use salad servers or two large spoons to lift and fold the ingredients rather than stirring aggressively, which can bruise the greens and mash the vegetables. Taste a bite. Does it need more dressing? More salt? Adjust to your liking. The trick is to dress it just enough so everything is lightly coated and flavorful. Serve immediately while the vegetables are still warm and the greens are perfectly crisp-tender.
Serving Suggestions
Complementary Dishes
- Grilled Chicken or Salmon — For a more substantial protein-packed meal, a simply seasoned grilled fillet placed on top turns this salad into a complete dinner. The char from the grill complements the roasted flavors beautifully.
- A Bowl of Lentil Soup — Serving this salad alongside a warm, earthy soup makes for a wonderfully balanced and cozy lunch. The textures and temperatures play off each other perfectly.
- Crusty Bread with Herbed Butter — You’ll want something to sop up every last bit of the delicious vinaigrette at the bottom of the bowl. A slice of warm, crusty bread is non-negotiable for that.
Drinks
- A Crisp Sauvignon Blanc — The herbaceous notes and bright acidity in a Sauvignon Blanc cut through the richness of the goat cheese and mirror the tangy vinaigrette flawlessly.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites, making each mouthful taste as vibrant as the first.
- A Light Pinot Noir — If you prefer red wine, a light-bodied Pinot Noir with its earthy notes can stand up to the beets and sweet potatoes without overpowering the salad.
Something Sweet
- Dark Chocolate and Orange Biscotti — The bitter dark chocolate and bright citrus are a fantastic, not-too-sweet ending that doesn’t weigh you down after a satisfying salad.
- Lemon Sorbet — A scoop of tangy, refreshing sorbet is the perfect palate cleanser. It’s light, zesty, and feels like a real treat.
- Fresh Berries with a Dollop of Yogurt — Simple, fresh, and healthy. A bowl of mixed berries with a little Greek yogurt keeps the feeling of the meal light and bright.
Top Mistakes to Avoid
- Mistake: Soggy vegetables. This happens if you don’t dry your veggies after washing or if you overcrowd the baking sheet. They need dry heat and space to roast properly, not steam.
- Mistake: Adding the dressing too early. If you dress the entire salad and then let it sit, the greens will become limp and sad. Always dress it right before serving to maintain that perfect crisp texture.
- Mistake: Using cold goat cheese. Well, actually, you should crumble it cold—it’s easier. But if you add a solid, fridge-cold log of cheese to the warm vegetables, it won’t blend well. Let it sit out for 10 minutes after crumbling to take the chill off.
- Mistake: Skipping the taste test. Seasoning in stages is crucial. Your vegetables need salt before roasting, and your final salad will likely need another pinch at the end. Always taste and adjust before serving!
Expert Tips
- Tip: Roast your vegetables ahead of time. You can roast the vegetables a day in advance and store them in the fridge. Just bring them to room temperature or give them a quick warm-up in the oven before assembling the salad. This is a huge time-saver for entertaining.
- Tip: Massage your greens. If you’re using heartier greens like kale, give them a quick massage with a tiny bit of the vinaigrette before adding the other ingredients. This breaks them down slightly, making them more tender and delicious.
- Tip: Customize your crunch. Not a fan of walnuts? Toasted pecans, pumpkin seeds, or even sunflower seeds would be fantastic. The goal is that nutty, crunchy element, so use what you love.
- Tip: Make extra vinaigrette. This dressing is so good you’ll want to have extra on hand. It keeps well in a jar in the fridge for up to a week. Just give it a good shake before using it on another salad or even as a marinade for chicken.
FAQs
Can I make this salad vegan?
Absolutely! This salad is very easy to veganize. Simply omit the goat cheese, or use a vegan alternative—there are some great nut-based “cheeses” available that crumble nicely. The rest of the ingredients are naturally plant-based. You could also add a handful of chickpeas to the roasting pan for the last 10 minutes to add some plant-based protein and make the salad even heartier.
What other vegetables can I use?
Oh, so many options! The recipe is a wonderful template. Try carrots, parsnips, Brussels sprouts (halved), bell peppers, or even cauliflower florets. Just keep an eye on the cooking time, as softer vegetables like zucchini might cook faster. The key is to cut everything to a similar size so they roast evenly. It’s a great way to use up whatever’s in your vegetable drawer.
How long do the leftovers keep?
Honestly, this salad is best eaten immediately. If you do have leftovers, store the components separately if possible. Keep the dressed greens apart from the roasted vegetables and cheese. The veggies will keep for 3-4 days in the fridge, but they will lose their crispness. You can still enjoy them—they’re great warmed up and served over quinoa or mixed into eggs.
My beets stained everything pink. Is that normal?
Yes, completely normal! Beets are powerful little things. Don’t worry if your sweet potatoes and onions take on a pinkish hue—it doesn’t affect the flavor at all. If you want to avoid this, you can roast the beets on a separate, smaller tray. But I kind of love the vibrant, festive look it gives the whole dish.
Can I use a different type of vinegar for the dressing?
Of course! Balsamic is classic, but feel free to experiment. Red wine vinegar would be lovely and a bit sharper. A sherry vinegar would add a nice nutty complexity. Even a squeeze of fresh lemon juice would work in a pinch. The Dijon mustard helps emulsify whatever acid you choose, so the dressing will still come together nicely.
Roasted Vegetable And Goat Cheese Salad
Warm roasted veggies meet cool goat cheese in this spectacular salad! A hearty, vibrant meal with caramelized sweetness & tangy vinaigrette. Easy, elegant, and a total crowd-pleaser.
Ingredients
Ingredients
-
1 large sweet potato (peeled and cut into 1/2-inch cubes)
-
2 medium beetroots (peeled and cut into 1/2-inch cubes)
-
1 large red onion (cut into 1-inch wedges)
-
3 tablespoons extra virgin olive oil (divided)
-
1 teaspoon dried thyme
-
1/2 teaspoon smoked paprika
-
Salt and black pepper (to taste)
-
5 oz mixed salad greens (about 140 g (arugula, spinach, or a spring mix work well))
-
4 oz goat cheese (about 115 g, crumbled)
-
1/4 cup walnuts (roughly chopped)
-
2 tablespoons balsamic vinegar
-
1 teaspoon Dijon mustard
-
1 small garlic clove (minced)
Instructions
-
First, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper—this makes cleanup an absolute breeze. While the oven heats up, get your vegetables ready. Peel and cube the sweet potato and beets into half-inch pieces, and cut the red onion into wedges. Toss them all in a large bowl with 2 tablespoons of the olive oil, the dried thyme, smoked paprika, and a good pinch of salt and pepper. You want everything nicely coated.01
-
Spread the seasoned vegetables out in a single layer on your prepared baking sheet. This is crucial for getting them crispy, not steamed. Pop the tray into the preheated oven and roast for 30 to 35 minutes. You'll know they're done when the sweet potatoes and beets are tender enough to be pierced easily with a fork and the edges are starting to caramelize and brown beautifully. Let them cool for just 5 minutes when they come out—they should be warm, not piping hot, when they hit the greens.02
-
While the veggies are roasting, you can multitask! In a small, dry skillet over medium heat, toast the chopped walnuts for 3-4 minutes, shaking the pan often, until they become fragrant. Keep a close eye on them; nuts can burn in a flash. Set them aside to cool. Then, make your vinaigrette. In a small jar or bowl, combine the remaining 1 tablespoon of olive oil, balsamic vinegar, Dijon mustard, minced garlic, and another pinch of salt and pepper. Shake or whisk it vigorously until it's well combined and slightly emulsified.03
-
Now for the fun part: assembly. Place your mixed greens in a large salad bowl. Scatter the warm roasted vegetables over the top. The slight heat from the veggies will just barely wilt the greens, which is a wonderful effect. Now, sprinkle over the crumbled goat cheese and the toasted walnuts. Drizzle about half of the vinaigrette over everything.04
-
Gently toss the salad. I like to use salad servers or two large spoons to lift and fold the ingredients rather than stirring aggressively, which can bruise the greens and mash the vegetables. Taste a bite. Does it need more dressing? More salt? Adjust to your liking. The trick is to dress it just enough so everything is lightly coated and flavorful. Serve immediately while the vegetables are still warm and the greens are perfectly crisp-tender.05
