Save to Pinterest A vibrant and 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. Perfect for a satisfying vegetarian meal or a stunning side dish.
I first made this salad for a cozy family lunch and it quickly became a favorite—the combination of sweet roasted vegetables and creamy goat cheese is irresistible, especially when everyone gathers around the table.
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, for dressing
- Balsamic vinegar: 1½ tbsp, for dressing
- Dijon mustard: 1 tsp
- Honey: 1 tsp
- Salt and freshly ground black pepper: to taste
- Olive oil: 2 tbsp, for roasting
- Sea salt: ½ tsp, for roasting
- Freshly ground black pepper: ¼ tsp, for roasting
Instructions
- Roast the Vegetables:
- Preheat oven to 400°F(200°C). Line a baking sheet with parchment paper. Toss beets and butternut squash cubes with olive oil, sea salt, and black pepper. Spread evenly on the baking sheet and roast for 30–35 minutes, turning once halfway, until tender and 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 until well combined.
- Assemble the Salad:
- In a large bowl, combine baby spinach, roasted beets, and butternut squash. Drizzle with dressing and toss gently. Transfer to a serving platter.
- Add Cheese and Nuts:
- Top with crumbled goat cheese and chopped walnuts. Serve immediately.
Save to Pinterest This salad is a staple at our holiday table, and everyone always asks for seconds—my kids especially love how vibrant and flavorful each bite is.
Required Tools
Baking sheet, parchment paper, large mixing bowl, small whisk or fork, knife and cutting board make prep easy and cleanup simple.
Nutrition Info (Per Serving)
Calories: 320, Total Fat: 20 g, Carbohydrates: 27 g, Protein: 9 g
Substitutions & Pairings
Swap feta for goat cheese if desired, add grilled chicken or quinoa for more protein, and pair with a crisp Sauvignon Blanc for an elegant meal.
Save to Pinterest Serve fresh for best flavor and enjoy every vibrant bite—a perfect blend of sweet, savory, and creamy textures awaits!
Recipe FAQs
- → How do I roast beets and butternut squash evenly?
Cut the beets and butternut into similar-sized cubes, toss with oil and seasoning, and spread in a single layer on a baking sheet. Roast at 400°F (200°C), turning halfway to ensure even cooking and caramelization.
- → Can I use different nuts in place of walnuts?
Yes, toasted pecans or almonds work well and add a similar crunchy texture and nutty flavor to the salad.
- → What is the best way to prepare the dressing?
Whisk extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined to create a balanced, tangy dressing that complements the roasted vegetables.
- → How can I add protein to this salad?
Consider adding grilled chicken, quinoa, or chickpeas to make the salad more filling and protein-rich while maintaining its fresh flavors.
- → Is there a substitute for goat cheese in this dish?
Feta cheese makes a great alternative, offering a similar creamy texture and tangy taste that pairs well with the roasted vegetables.