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 gathering, and everyone loved how the sweet, roasted vegetables paired with the creamy goat cheese and nutty walnuts. It quickly became a requested dish for all our holiday meals.
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: to taste
- 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
- Prep the oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the 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:
- Roast in the oven for 30–35 minutes, turning once halfway, until vegetables are tender and lightly caramelized. Let cool slightly.
- Make the dressing:
- In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- Toss the 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 salad always reminds me of cozy moments spent around the table with my family, sharing delicious food and laughter.
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), and mustard. Double-check cheese and dressing ingredients for gluten or additional allergens if sensitive.
Nutritional Information
Per serving: Calories: 320, Total Fat: 20 g, Carbohydrates: 27 g, Protein: 9 g
Save This salad is best enjoyed fresh and can be served as a stunning centerpiece for any meal. The tangy vinaigrette brings all the flavors together beautifully.
Recipe FAQ
- → How do I roast beets and butternut squash evenly?
Cut beets and butternut squash into uniform 1-inch cubes and toss with olive oil, salt, and pepper. Roast spread out on a baking sheet to allow even caramelization, turning halfway through cooking.
- → Can I substitute goat cheese with other cheeses?
Yes, feta cheese is a great alternative providing a similar tangy creaminess that pairs well with the roasted vegetables and walnuts.
- → 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 fragrant and lightly browned. Let cool before adding to the salad.
- → How should the balsamic vinaigrette be prepared?
Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined and emulsified for a balanced and tangy dressing.
- → Can I make the salad ahead of time?
For best texture, prepare roasted vegetables and dressing in advance but toss salad ingredients just before serving to keep spinach fresh and walnuts crunchy.