Roasted vegetable salad with goat’s cheese Recipe

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  • Vegetarian






10 min


50 min

Warm up with a roasted vegetable salad. Packed full of sweet and earthy flavours, this colourful salad makes a tasty light meal or lunchtime pick-me-up. Easy to make, serve with some warm crusty bread or as an accompaniment to your Sunday roast


  • 1 butternut squash, peeled and cut into chunks
  • 1 celeriac, peeled and cut into chunks
  • 3 red onions, cut into wedges
  • 2 red peppers, cut into chunks
  • 2tbsp olive oil
  • Salt and pepper
  • 200g spinach leaves
  • 2tsp thyme
  • 2tsp sesame seeds
  • 100g goat’s cheese, crumbled
  • 1tbsp Dijon mustard
  • 300ml olive oil
  • 4tbsp red wine vinegar


  • Preheat the oven to 200°C/Fan 180°C/gas mark 6. Put the butternut squash, celeriac, red onions, and peppers into a shallow baking tray. Drizzle with the olive oil, season, and roast for 50 minutes.

  • Make the dressing. Whisk together the Dijon mustard and red wine vinegar, then slowly add the olive oil. Season to taste.

  • Tip all the vegetables into a bowl, scatter over the spinach leaves, thyme, and sesame seeds. Pour over the dressings and toss. Top with the crumbled goat’s cheese.

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