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
Scale
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
