Save to Pinterest A vibrant and hearty salad featuring sweet roasted beets and butternut squash, fresh baby spinach, creamy goat cheese, and crunchy walnuts tossed in a tangy balsamic vinaigrette. This dish combines modern European flavors with nourishing, vegetarian ingredients that are sure to please.
This salad has become a staple at my table during chilly autumn evenings. The roasting process brings out incredible sweetness in the beets and squash while the goat cheese adds a creamy, tangy finish that everyone loves.
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: 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 Black Pepper: To taste
- Olive Oil (for roasting): 2 tbsp
- Sea Salt (for roasting): ½ tsp
- Black Pepper (for roasting): ¼ tsp
Instructions
- Prepare Oven:
- 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.
- Cook Vegetables:
- Roast in the oven for 30–35 minutes, turning once halfway, until 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.
- Assemble Salad:
- In a large bowl, combine baby spinach, roasted beets, and butternut squash. Drizzle with dressing and toss gently.
- Add Toppings & Serve:
- Transfer salad to a serving platter. Top with crumbled goat cheese and chopped walnuts. Serve immediately.
Save to Pinterest Sharing this salad with my family always sparks lively conversation around the dinner table. It is one of those dishes everyone asks for seconds of.
Required Tools
Baking sheet, parchment paper, large mixing bowl, small whisk or fork, knife and cutting board are all you need for this easy recipe.
Nutritional Information
Each serving contains approximately 320 calories, 20 g total fat, 27 g carbohydrates, and 9 g protein.
Serving & Pairing Ideas
This salad pairs well with a crisp Sauvignon Blanc and can be turned into a main dish by adding grilled chicken or quinoa.
Save to Pinterest Serve this salad fresh for the best texture. Leftovers can be enjoyed chilled the next day with extra dressing.
Recipe Questions & Answers
- → How do you roast beets and butternut squash evenly?
Cut beets and squash into 1-inch cubes and toss with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast at 400°F (200°C) for 30–35 minutes, turning halfway to ensure even caramelization.
- → Can the walnuts be toasted for extra flavor?
Yes, toasting walnuts in a dry skillet for 2–3 minutes enhances their crunch and brings out a deeper nutty aroma, adding more texture to the salad.
- → What can I substitute for goat cheese if needed?
Feta cheese is a great alternative that complements the roasted vegetables well, providing a similar tangy and creamy element.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but it's important to double-check the labels on condiments to avoid hidden gluten sources.
- → How should the balsamic vinaigrette be prepared?
Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until emulsified. Adjust seasoning to taste before tossing with the salad.