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 first made this salad for a weekend family lunch. The combination of sweet roasted veggies with creamy cheese and tangy dressing was such a hit that everyone asked for seconds. Even my kids, who usually shy away from spinach, cleaned their plates!
Ingredients
- Beets: 2 medium, peeled and cut into 1-inch cubes
- Butternut squash: 1 small (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 (for dressing)
- Balsamic vinegar: 1 1/2 tbsp
- Dijon mustard: 1 tsp
- Honey: 1 tsp
- Salt and black pepper: To taste
- Olive oil (for roasting): 2 tbsp
- Sea salt (for roasting): 1/2 tsp
- Freshly ground black pepper (for roasting): 1/4 tsp
Instructions
- Preheat oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prep 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 to 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.
- Combine salad:
- In a large bowl, combine baby spinach, roasted beets, and butternut squash. Drizzle with dressing and toss gently.
- Finish and serve:
- Transfer salad to a serving platter. Top with crumbled goat cheese and chopped walnuts. Serve immediately.
Save We love preparing this salad for festive gatherings. My grandmother always added extra walnuts for crunch, making each bite memorable for the whole family.
Pairing Suggestions
This salad pairs beautifully with a crisp Sauvignon Blanc or light sparkling wine. For a heartier meal, add warm grilled chicken or a scoop of cooked quinoa.
Make It Dairy-Free
Simply swap the goat cheese for your favorite plant-based cheese to make this recipe completely dairy-free yet still delicious.
Storage & Meal Prep
Store leftovers in an airtight container in the fridge for up to 2 days. Keep dressing and toppings separate to help maintain crunch and freshness.
Save With its vibrant colors and bold flavors, this roasted salad will brighten any meal. Elevate your next lunch or dinner by making it the centerpiece.
Recipe FAQs
- → How do I roast the beets and butternut squash evenly?
Cut the vegetables into 1-inch cubes and toss with olive oil, salt, and pepper. Spread them out evenly on a baking sheet and turn once halfway through roasting at 400°F for about 30–35 minutes.
- → Can I toast the walnuts for better flavor?
Yes, toasting walnuts in a dry skillet for 2–3 minutes before adding enhances their crunch and brings out a richer flavor.
- → What can I substitute for goat cheese?
Feta cheese works well as a substitute, offering similar creaminess with a tangy note to complement the salad.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but double-check cheese and dressing labels to ensure no hidden gluten.
- → How can I make this salad more filling?
Adding grilled chicken or quinoa turns it into a more substantial meal without overpowering the fresh and roasted flavors.