Pin It 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.
I first made this salad for a family lunch and everyone loved the mix of roast veggies and creamy cheese. Since then, it's become our go-to for holiday gatherings and weeknight dinners alike.
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 leaves: 5 oz (140 g), 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 freshly ground black pepper: to taste
- Olive oil: 2 tbsp (for roasting)
- Sea salt: ½ tsp (for roasting)
- Freshly ground black pepper: ¼ tsp (for roasting)
Instructions
- Preheat oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare vegetables:
- Toss beets and butternut squash cubes with 2 tbsp olive oil, ½ tsp sea salt, and ¼ tsp black pepper. Spread evenly on the baking sheet.
- Roast vegetables:
- Roast in the 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.
- Assemble 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.
Pin It This salad is one we love sharing with friends at weekend family brunches. The kids get a kick out of helping toss everything together and sprinkling goat cheese on top.
Required Tools
You will need a baking sheet, parchment paper, large mixing bowl, small whisk or fork, and a knife with cutting board for preparation.
Nutritional Information
Each serving contains about 320 calories, 20 g total fat, 27 g carbohydrates, and 9 g protein.
Serving Suggestions
Enjoy this salad as a light meal or pair it with grilled chicken or quinoa for extra protein. For drinks, a crisp Sauvignon Blanc is a great complement.
Pin It This salad makes a colorful centerpiece for any table and tastes just as good as it looks!
Recipe FAQs
- → How do I roast the beets and butternut squash evenly?
Cut the vegetables into uniform 1-inch cubes and spread them evenly on a baking sheet. Roast at 400°F for 30-35 minutes, turning once halfway to ensure even caramelization.
- → Can I use a different cheese instead of goat cheese?
Yes, feta cheese is a great substitute offering a similar tangy creaminess that pairs well with the roasted vegetables.
- → What is the best way to toast walnuts for extra flavor?
Toast walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until they become fragrant and slightly browned. Let cool before adding.
- → How should I store leftovers to maintain freshness?
Keep leftovers in an airtight container in the refrigerator for up to 2 days. It's best to add the dressing fresh before serving to avoid sogginess.
- → Can this salad be made ahead of time?
You can roast the vegetables and prepare the dressing in advance. Assemble and toss the salad just before serving to keep ingredients fresh and crisp.