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, it was for a family gathering where everyone requested the recipe right after tasting it. It's a dish I turn to every autumn for its vibrant colors and cozy flavors.
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: 1/2 cup (60 g), roughly chopped
- Extra-virgin olive oil: 3 tbsp (for dressing)
- Balsamic vinegar: 1 1/2 tbsp
- Dijon mustard: 1 tsp
- Honey: 1 tsp
- Salt and freshly ground black pepper: to taste
- Olive oil: 2 tbsp (for roasting)
- Sea salt: 1/2 tsp
- Freshly ground black pepper: 1/4 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, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread evenly on the baking sheet.
- Baking:
- Roast in the oven 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.
- Assemble 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 Our family loves making this salad after picking fresh beets from the garden. It always reminds us of cozy autumn dinners together.
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 more allergens if needed.
Nutritional Information
Calories: 320, Total Fat: 20 g, Carbohydrates: 27 g, Protein: 9 g per serving.
Save Serve immediately for best texture and flavor. This salad makes any dinner table feel special.
Recipe Help & Answers
- → What is the best way to roast beets and butternut squash?
Preheat the oven to 400°F (200°C). Toss cubed beets and butternut squash in olive oil, salt, and pepper, then roast on a baking sheet for 30-35 minutes until tender and caramelized.
- → How can I add extra crunch to this salad?
Toast chopped walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, to enhance their crunch and flavor.
- → Can I substitute goat cheese with other cheeses?
Yes, feta cheese works well as a tangy alternative and pairs nicely with the roasted vegetables and greens.
- → What dressing ingredients complement this salad?
A balsamic vinaigrette made with extra-virgin olive oil, balsamic vinegar, Dijon mustard, and a touch of honey balances the salad with tangy sweetness.
- → Is this salad suitable for gluten-free and vegetarian diets?
Yes, it is naturally gluten-free and vegetarian. Be sure to check dressing ingredients if you have sensitivities.