Save A vibrant 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
The first time I made this salad was for a family dinner when I wanted something hearty yet refreshing Everyone loved how the roasted vegetables brought such warmth and sweetness to the greens and the goat cheese added the perfect creamy touch
Ingredients
- Beets: 2 medium beets peeled and cut into 1-inch cubes
- Butternut squash: 1 small butternut squash about 1 lb (450 g) peeled seeded and cut into 1-inch cubes
- Baby spinach: 5 oz (140 g) leaves washed and dried
- Goat cheese: 4 oz (115 g) crumbled
- Walnuts: ½ cup (60 g) roughly chopped
- Extra-virgin olive oil: 3 tbsp for dressing
- Balsamic vinegar: 1½ tbsp
- Dijon mustard: 1 tsp
- Honey: 1 tsp
- Salt and black pepper: to taste
- Olive oil: 2 tbsp for roasting
- Sea salt: ½ tsp
- Black pepper: ¼ tsp freshly ground
Instructions
- Preheat Oven:
- Set oven to 400°F (200°C) and line a baking sheet with parchment paper
- Prepare Vegetables:
- Toss beets and butternut squash with 2 tbsp olive oil ½ tsp sea salt and ¼ tsp pepper Spread on baking sheet
- Roast:
- Roast for 30–35 minutes turning once halfway until vegetables are tender and lightly caramelized Let cool slightly
- Dressing:
- Whisk extra-virgin olive oil balsamic vinegar Dijon mustard honey salt and pepper in a small bowl
- Assemble Salad:
- Combine spinach roasted vegetables in a large bowl Drizzle with dressing and toss gently
- Finish and Serve:
- Transfer to serving platter Top with crumbled goat cheese and walnuts Serve immediately
Save Every time I bring this salad to gatherings someone asks for the recipe My kids love helping toss the dressing and arrange the vibrant harvest colors on the platter
Required Tools
Baking sheet parchment paper large mixing bowl whisk knife and cutting board help make prep simple
Allergen Information
Contains walnuts goat cheese and mustard Double-check cheese and dressing for gluten if sensitive
Nutritional Information
Per serving 320 calories 20 g fat 27 g carbohydrates 9 g protein
Save Enjoy the bold flavors and beautiful colors in every bite This is a fresh salad perfect for sharing at the table
Recipe FAQ
- → How do I properly roast the beets and butternut squash?
Toss the vegetable cubes with olive oil, sea salt, and black pepper. Spread evenly on a baking sheet and roast at 400°F (200°C) for 30-35 minutes, turning once halfway until tender and caramelized.
- → Can the walnuts be toasted for extra flavor?
Yes, lightly toasting walnuts in a dry skillet for 2-3 minutes before adding enhances their crunch and brings out a deeper nutty aroma.
- → Is there a suitable cheese substitute to goat cheese?
Feta cheese can be used as a tangy alternative, providing a similar creamy texture and complementary flavor.
- → Can this dish be made more substantial?
Adding grilled chicken or cooked quinoa creates a more filling meal while maintaining the salad's fresh and wholesome characteristics.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc’s acidity and fruity notes balance the richness of the cheese and the sweetness of the roasted vegetables perfectly.