Save to Pinterest A vibrant and hearty salad that brings together the sweetness of roasted beets and butternut squash with fresh baby spinach, creamy goat cheese, crunchy walnuts, and a tangy balsamic vinaigrette for a flavorful vegetarian dish.
I first made this salad for a family celebration and was amazed at how quickly it disappeared. The combination of sweet roasted vegetables and creamy goat cheese is always a hit in our house!
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: ½ tsp
- Freshly ground black pepper: ¼ tsp
Instructions
- Prepare roasting:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast 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 and roast 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.
- Combine 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 to Pinterest This salad has become a staple for Sunday lunches with my kids, who love helping me roast the vegetables and sprinkle the goat cheese before serving.
Serving Suggestions
For a hearty lunch, add grilled chicken or a scoop of quinoa. It pairs beautifully with a crisp Sauvignon Blanc on the side.
Nutritional Information
Per serving: 320 calories, 20 g total fat, 27 g carbohydrates, 9 g protein.
Required Tools
You will need a baking sheet, parchment paper, large mixing bowl, small whisk or fork, knife, and cutting board for this recipe.
Save to Pinterest Enjoy this salad fresh for the best texture and flavor — leftovers keep well refrigerated for up to two days.
Answers to Recipe Questions
- → How do I roast the beets and butternut squash evenly?
Cut the vegetables into uniform 1-inch cubes and toss with oil, salt, and pepper. Spread in a single layer on a baking sheet and roast at 400°F, turning halfway for even caramelization.
- → Can I prepare this salad ahead of time?
You can roast the vegetables and prepare the dressing in advance, then combine and dress the salad just before serving to maintain freshness and texture.
- → What can I use instead of goat cheese?
Feta cheese is a great alternative that complements the roasted vegetables while providing a similar creamy texture and tangy flavor.
- → How can I add more protein to this dish?
Add grilled chicken, quinoa, or roasted chickpeas to increase the protein content and create a more substantial meal.
- → Is it possible to toast the walnuts for extra flavor?
Yes, toasting the walnuts in a dry skillet for 2–3 minutes enhances their flavor and adds a delightful crunch to the salad.
- → What dressing ingredients balance the sweetness of the vegetables?
The dressing combines balsamic vinegar, Dijon mustard, honey, and olive oil, providing a tangy and slightly sweet flavor that complements the roasted vegetables.