This vibrant salad blends roasted beets, butternut squash, spinach, goat cheese, walnuts, and a tangy balsamic dressing.
# Components:
→ Vegetables
01 - 2 medium beets, peeled and cut into 1-inch cubes
02 - 1 small butternut squash (about 1 lb), peeled, seeded, and cut into 1-inch cubes
03 - 5 oz baby spinach leaves, washed and dried
→ Cheese & Nuts
04 - 4 oz goat cheese, crumbled
05 - ½ cup walnuts, roughly chopped
→ Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 1½ tbsp balsamic vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste
→ For Roasting
11 - 2 tbsp olive oil
12 - ½ tsp sea salt
13 - ¼ tsp freshly ground black pepper
# Directions:
01 - Heat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the beet and butternut squash cubes with 2 tablespoons olive oil, ½ teaspoon sea salt, and ¼ teaspoon black pepper until evenly coated.
03 - Spread the vegetables evenly on the baking sheet and roast for 30 to 35 minutes, turning once halfway, until tender and lightly caramelized. Allow to cool slightly.
04 - Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until well combined.
05 - In a large bowl, mix the baby spinach with the roasted beets and butternut squash. Drizzle with the dressing and toss gently to coat.
06 - Transfer the salad to a serving platter. Sprinkle crumbled goat cheese and chopped walnuts on top. Serve immediately.
