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.
I created this salad to bring bold flavors and beautiful colors to our table, especially during the cooler months when root vegetables shine. The mix of warm roasted squash and beets with cool spinach and tangy goat cheese is always a crowd-pleaser in our home.
Ingredients
- Beets: 2 medium beets, peeled and cut into 1-inch cubes
- Butternut squash: 1 small butternut squash (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, plus 2 tbsp for roasting
- Balsamic vinegar: 1 1/2 tbsp
- Dijon mustard: 1 tsp
- Honey: 1 tsp
- Sea salt: 1/2 tsp, plus more to taste
- Black pepper: 1/4 tsp, plus more to taste
Instructions
- Prepare for roasting:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season 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.
- Roast vegetables:
- 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.
- Serve:
- Transfer salad to a serving platter. Top with crumbled goat cheese and chopped walnuts. Serve immediately.
Save This salad was a hit at our last family dinner. My kids especially love the sweet roasted squash and creamy goat cheese combination.
Notes & Variations
Toast the walnuts for extra flavor or swap goat cheese for feta. Try adding grilled chicken or quinoa for a heartier version.
Required Tools
Baking sheet, parchment paper, large mixing bowl, small whisk or fork, knife and cutting board
Nutrition Information
Per serving: 320 calories, 20 g fat, 27 g carbohydrates, 9 g protein
Save This salad brings together color and crunch in every bite. Serve immediately for best texture.
Recipe Guide
- → How should I roast the beets and butternut squash?
Toss them with olive oil, salt, and pepper before spreading evenly on a parchment-lined baking sheet. Roast at 400°F (200°C) for 30–35 minutes, turning once halfway for even caramelization.
- → Can I toast the walnuts before adding?
Yes, toasting walnuts in a dry skillet for 2–3 minutes enhances their crunch and nutty flavor before adding them to the salad.
- → What can I substitute for goat cheese?
Feta cheese works well as a substitute, providing a similar tangy creaminess to complement the roasted vegetables and greens.
- → Is this salad suitable for gluten-free diets?
Yes, all primary ingredients are naturally gluten-free. However, verify the mustard and vinegar labels to ensure no hidden gluten presence.
- → How can I make this salad heartier?
Additions like grilled chicken or cooked quinoa can increase protein content and make the dish more filling for a main course.