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Honey Roasted Beet and Butternut Squash Salad with Prosciutto, Pine Nuts, Goat Cheese and Orange Bas

Sometimes a simple, healthy dish checks all the boxes. And boy does it look pretty. Look at those beautiful colors; the pink of the prosciutto, the golden butternut squash and the well, beet red beets. And anytime where I can bring goat cheese and beets together, oh boy am I in! Seriously, goat cheese and beets have to be one of my favorite pairs of food buddies. You can put them in a salad, on flat bread, on a Panini. They're my food equivalent of soul mates. There is little cooking or skill to this menu either. Precision is not required. Consider it recipe inspiration. I will lay out the general perimeters and you can mess around with the quantities.

Makes 3-6 salads


For the salad:

1-2 boxes of herbed spring mix

1-2 beets

half a butternut squash

pine nuts

1 package crumbled goat cheese

1 package prosciutto

1-2 tbsp honey

Peel and cut the butternut squash and beets. Slice them thin and to desired size. Lay them on a cookie sheet (greased, lined or silicone mat) and drizzle them with honey. Roast at 400 degrees for 20 -25 minutes. Set aside and allow to cool. Plate the salad by laying down a bed of herbed mixed greens, some pieces of squash and beets, goat cheese and pine nuts. Cut the prosciutto in half and twist gently into piles. (I don't really know how to word that... sorry.)

For the dressing:

3 oranges

1/4 cup red wine vinegar

1/4 cup olive oil

1 3/4 oz package of basil

1 tbsp honey

1 tsp salt

1 tsp pepper

In a mason jar or some other lidded container, juice the oranges. Add the olive oil and the vinegar. Add the salt and pepper. Mince up the basil finely. Add the honey. Shake vigorously. You may have to stir it again each time before use. (Mine separated in the fridge.) Spoon the dressing onto the salad.


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