A colorful mix of roasted beets, butternut squash, baby spinach, goat cheese, and walnuts with balsamic vinaigrette.
# What You Need:
→ 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
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - 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.
03 - Roast in the oven for 30 to 35 minutes, turning once halfway through, until tender and lightly caramelized. Let cool slightly.
04 - Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
05 - Combine baby spinach, roasted beets, and butternut squash in a large bowl. Drizzle with dressing and toss gently.
06 - Transfer salad to a serving platter. Top with crumbled goat cheese and chopped walnuts. Serve immediately.
