Save to Pinterest 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 to bring a splash of color and flavor to a winter gathering. It quickly became a favorite for its combination of roasted vegetables and creamy cheese.
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: ½ cup (60 g), roughly chopped
- Extra-virgin olive oil: 3 tbsp
- Balsamic vinegar: 1½ tbsp
- Dijon mustard: 1 tsp
- Honey: 1 tsp
- Salt and freshly ground black pepper: To taste
- Olive oil (for roasting): 2 tbsp
- Sea salt (for roasting): ½ tsp
- Freshly ground black pepper (for roasting): ¼ tsp
Instructions
- Prepare oven and vegetables:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season and roast:
- 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.
- Roasting:
- Roast in the oven for 30–35 minutes, turning once halfway, until vegetables are tender and lightly caramelized. Let cool slightly.
- Dressing:
- In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
- Assembly:
- In a large bowl, combine baby spinach, roasted beets, and butternut squash. Drizzle with dressing and toss gently.
- Serve:
- Transfer salad to a serving platter. Top with crumbled goat cheese and chopped walnuts. Serve immediately.
Save to Pinterest This salad always brings everyone together at the table, sparking conversation and compliments—especially from those who love hearty, seasonal flavors.
Nutritional Information
Per serving: 320 calories, 20 g total fat, 27 g carbohydrates, 9 g protein.
Required Tools
Baking sheet, parchment paper, large mixing bowl, small whisk or fork, knife and cutting board.
Allergen Information
Contains: tree nuts (walnuts), milk (goat cheese), mustard. Check all ingredients if sensitive to gluten or other allergens.
Save to Pinterest Serve this salad fresh and enjoy its vibrant colors and flavors right away. It pairs beautifully with a crisp glass of Sauvignon Blanc.
Recipe FAQs
- → How do I roast the beets and butternut squash evenly?
Cut the beets and butternut squash into uniform 1-inch cubes and toss them with oil, salt, and pepper before spreading evenly on a baking sheet. Turn halfway through roasting for even caramelization.
- → Can I substitute goat cheese with another cheese?
Yes, feta cheese works well as a tangy alternative that complements the roasted vegetables and dressing.
- → What dressing pairs best with this salad?
A balsamic vinaigrette with olive oil, Dijon mustard, and honey highlights the sweetness of the roasted vegetables and adds a subtle tang.
- → How can I add extra crunch to the salad?
Toasting the walnuts in a dry skillet for a few minutes before adding enhances their texture and flavor.
- → Is this suitable for a vegetarian and gluten-free diet?
Yes, the salad is naturally vegetarian and gluten-free, focusing on whole vegetables, nuts, and cheese without gluten-containing ingredients.