Roasted Beet and Butternut Squash Spinach Salad with Goat Cheese and Walnuts Recipe
Introduction
This Roasted Beet Butternut Spinach salad is a delightful blend of earthy roasted vegetables, fresh spinach, creamy goat cheese, and crunchy walnuts. It’s a vibrant, nutritious dish that brings warmth and flavor to any meal. Perfect as a side or a light main course.
Ingredients
- 2 medium beets, peeled and cut into 1-inch cubes
- 1 small butternut squash (about 1 lb), peeled, seeded, and cut into 1-inch cubes
- 5 oz baby spinach leaves, washed and dried
- 4 oz goat cheese, crumbled
- ½ cup walnuts, roughly chopped
- 3 tbsp extra-virgin olive oil
- 1½ tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss the beet and butternut squash cubes with 2 tablespoons olive oil, ½ teaspoon sea salt, and ¼ teaspoon freshly ground black pepper. Spread them evenly on the prepared baking sheet.
- Step 3: Roast the vegetables in the oven for 30 to 35 minutes, turning once halfway through, until they are tender and slightly caramelized. Remove and let cool slightly.
- Step 4: While the vegetables roast, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until well combined.
- Step 5: In a large serving bowl, combine the baby spinach with the roasted beets and butternut squash. Drizzle with the dressing and toss gently to coat all the ingredients evenly.
- Step 6: Transfer the salad to a serving platter. Sprinkle the crumbled goat cheese and chopped walnuts over the top. Serve immediately.
Tips & Variations
- For extra depth, try roasting the beets and squash with a sprinkle of smoked paprika or cinnamon.
- Swap walnuts for pecans or toasted pine nuts to change the texture and flavor.
- Use kale instead of spinach for a heartier green that holds up well to the warm vegetables.
- Add a splash of orange juice or fresh orange zest to the dressing for a bright citrus twist.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. The roasted vegetables may soften further, so keep the goat cheese and walnuts separate until ready to serve. Reheat the vegetables gently if desired, then toss again with fresh spinach and dressing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the roasted vegetables in advance?
Yes, you can roast the beets and butternut squash a day ahead and store them refrigerated. Just bring them to room temperature or warm slightly before assembling the salad.
What can I substitute for goat cheese?
If you prefer, feta cheese makes a great alternative, offering a similar tangy creaminess. For a dairy-free option, omit the cheese or use a plant-based cheese substitute.
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Roasted Beet and Butternut Squash Spinach Salad with Goat Cheese and Walnuts Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and nutritious salad featuring roasted beets and butternut squash, tossed with fresh baby spinach, tangy balsamic dressing, creamy goat cheese, and crunchy walnuts. This dish combines sweet, earthy, and savory flavors, perfect as a wholesome lunch or a colorful side.
Ingredients
Vegetables
- 2 medium beets, peeled and cut into 1-inch cubes
- 1 small butternut squash (about 1 lb), peeled, seeded, and cut into 1-inch cubes
- 5 oz baby spinach leaves, washed and dried
Dressing
- 3 tbsp extra-virgin olive oil
- 1½ tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and freshly ground black pepper, to taste
Additional Ingredients
- 4 oz goat cheese, crumbled
- ½ cup walnuts, roughly chopped
- 2 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
Instructions
- Preheat oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare vegetables for roasting: In a bowl, toss the cubed beets and butternut squash with 2 tablespoons olive oil, ½ teaspoon sea salt, and ¼ teaspoon freshly ground black pepper until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.
- Roast vegetables: Place the baking sheet in the oven and roast the vegetables for 30 to 35 minutes, turning them once halfway through to ensure even cooking. Roast until the vegetables are tender and show a light caramelization. Remove from oven and allow them to cool slightly.
- Make the dressing: In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 1½ tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and salt and pepper to taste. Whisk until the dressing is emulsified and well combined.
- Assemble salad: In a large bowl, combine the fresh baby spinach leaves with the roasted beets and butternut squash. Drizzle the prepared dressing over the salad and gently toss to coat all ingredients evenly.
- Add toppings and serve: Transfer the dressed salad to a serving platter. Sprinkle the crumbled goat cheese and roughly chopped walnuts on top. Serve immediately, enjoying the contrast of warm roasted vegetables with fresh greens and creamy cheese.
Notes
- For extra nuttiness, toast the walnuts briefly in a dry pan before adding them to the salad.
- You can substitute goat cheese with feta cheese for a different tangy flavor.
- If you prefer a sweeter salad, add a little more honey to the dressing.
- This salad can be served warm or at room temperature.
- Leftovers can be refrigerated in an airtight container for up to 2 days, but add the goat cheese and walnuts fresh to retain texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: roasted beet salad, butternut squash salad, spinach salad, goat cheese salad, healthy roasted vegetables, fall salad recipe
