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Roasted Winter Veg With Goats Cheese & Sesame Seeds

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“The roasted butternut & onion give this salad a nice stickyness. Can be cook the day before but bring out of the fridge a couple of hours before eating. Great for a buffet. The dressing will keep up to a month in an airtight container in the fridge.”
1hr 10mins

Ingredients Nutrition


  1. Heat the oven to 200c/fan 180c/gas 6. Peel and chop veg into equal size chunks. Put all the veg into a bowl, pour over the 3 tbsp of oil & season well. Tip into a large roasting tray, then roast on the top shelf for 50 minutes.
  2. Meanwhile, make the dressing. Whisk the mustard & red wine vinegar in a bowl, slowly adding the walnut & olive oils whilst still whisking,then season.
  3. Tip all the roasted veg into a bowl and pour over a quarter of the dressing to taste while the veg is still warm, then toss together.
  4. Just before serving toss through the spinach, scatter with the oregano & seasame seeds & crumble over the goats cheese.
  5. Serve hot or at room temperature, with extra dresssing on the side.

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