Vibrant salad with roasted beets, butternut, spinach, goat cheese, and walnuts tossed in tangy balsamic vinaigrette.
# Components:
→ 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
# Method:
01 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Combine beet and butternut squash cubes with 2 tablespoons olive oil, ½ teaspoon sea salt, and ¼ teaspoon black pepper; spread evenly on the prepared baking sheet.
03 - Roast the vegetables for 30 to 35 minutes, turning once halfway through, until tender and lightly caramelized. Allow to cool slightly.
04 - Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
05 - In a large bowl, combine baby spinach with roasted beets and butternut squash. Drizzle with dressing and toss gently to coat.
06 - Transfer to a serving platter and top with crumbled goat cheese and chopped walnuts. Serve immediately.
