Goat Cheese, Pecan & Roast Vegetable Salad
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Goat Cheese, Pecan & Roast Vegetable Salad

Goat Cheese, Pecan & Roast Vegetable Salad

A feast for the eyes as well as the stomach, this salad is a true celebration of the sweet nuttiness that can be found in a savoury dish. Between creamy sweet potato and beetroot, marinated goat cheese and crunchy toasted pecans, you won’t be able to decide what to eat first!

Egg Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking Time


Serving amount

400 g

sweet potato



1 packet


(Contains Pecan; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

1 tub

marinated goat cheese

(Contains Milk;)

1 tsp

Dijon mustard

1 bag

mixed salad leaves

Not included in your delivery

1 tbs

olive oil

3 tbs

balsamic vinegar


Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2070 kcal
Fat31.1 g
of which saturates8.7 g
Carbohydrate35.3 g
of which sugars17.6 g
Dietary Fibre0 g
Protein14.4 g
Cholesterol0 mg
Sodium753 mg
The average adult daily energy intake is 8700 kJ


Chopping board
Baking Paper
Baking Tray
Large Bowl
Small Bowl


Cut the sweet potato into 2 cm pieces

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato (unpeeled) and beetroot (washed) into 2 cm pieces. Crumble the marinated goat cheese (reserve the olive oil) and wash the mixed salad leaves.

Bake the veggies

Toss the sweet potato and beetroot in the olive oil and season with salt and pepper. Place on a lined oven tray and cook in the oven for 30-35 minutes, or until golden and tender.


Place the pecans on a second oven tray and add to the oven in the final 8 minutes of the vegetable cooking time, or until toasted.

Prepare the dressing

To make the dressing, combine the reserved olive oil from the marinated goat cheese, balsamic vinegar and Dijon mustard in a small jug or bowl. Season to taste with salt and pepper. Toss the mixed salad leaves, roast vegetables, pecans and goat cheese in a large bowl. Drizzle with the dressing and toss to coat well.


To serve, divide the salad between bowls.

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