Save A vibrant and hearty salad featuring sweet roasted beets and butternut squash, fresh baby spinach, creamy goat cheese, and crunchy walnuts, all tossed in a tangy balsamic vinaigrette. Perfect for a simple yet elegant vegetarian meal.
I first made this salad for a family dinner to bring some freshness and color to the table. Everyone loved how the roasted vegetables and tangy vinaigrette complemented the creamy goat cheese and crunchy walnuts.
Ingredients
- Beets: 2 medium, peeled and cut into 1-inch cubes
- Butternut squash: 1 small (about 1 lb(450 g)), peeled, seeded, and cut into 1-inch cubes
- Baby spinach leaves: 5 oz(140 g), washed and dried
- Goat cheese: 4 oz(115 g), crumbled
- Walnuts: 1/2 cup(60 g), roughly chopped
- Extra-virgin olive oil: 3 tbsp for dressing
- Balsamic vinegar: 1 1/2 tbsp
- Dijon mustard: 1 tsp
- Honey: 1 tsp
- Salt and freshly ground black pepper: to taste
- Olive oil: 2 tbsp for roasting
- Sea salt: 1/2 tsp
- Freshly ground black pepper: 1/4 tsp
Instructions
- Prepare Oven:
- Preheat oven to 400°F(200°C). Line a baking sheet with parchment paper.
- Roast Vegetables:
- Toss beets and butternut squash cubes with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread evenly on the baking sheet.
- Bake:
- Roast in oven for 30–35 minutes, turning once halfway, until vegetables are tender and lightly caramelized. Let cool slightly.
- Make Dressing:
- In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
- Combine Salad:
- In a large bowl, combine baby spinach, roasted beets, and butternut squash. Drizzle with dressing and toss gently.
- Finish and Serve:
- Transfer salad to a serving platter. Top with crumbled goat cheese and chopped walnuts. Serve immediately.
Save This has quickly become a staple for our family gatherings—even the kids enjoy the sweet roast flavors and creamy cheese. It always sparks conversation at the table.
Required Tools
Baking sheet, parchment paper, large mixing bowl, small whisk or fork, knife and cutting board are all you need for this recipe.
Nutritional Information
Per serving: Calories 320, Total Fat 20 g, Carbohydrates 27 g, Protein 9 g
Recipe Variations
Try substituting feta for goat cheese or add grilled chicken or quinoa to make it a heartier meal.
Save Enjoy this salad fresh for maximum flavor. Feel free to experiment with your favorite add-ins—it's versatile and endlessly customizable.