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 spring family brunch and it was a huge hit. The combination of warm roasted vegetables and creamy goat cheese felt satisfying yet light making it a regular request at our table.
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 freshly ground black pepper: To taste
- Olive oil: 2 tbsp for roasting
- Sea salt: 1/2 tsp
- Freshly ground black pepper: 1/4 tsp
Instructions
- Prep vegetables:
- Preheat oven to 400°F 200°C and line a baking sheet with parchment paper.
- Roast:
- Toss beets and butternut squash with 2 tbsp olive oil 1/2 tsp sea salt and 1/4 tsp black pepper. Spread evenly on the sheet and roast for 30 to 35 minutes until tender and lightly caramelized turning once halfway. Let cool slightly.
- Make dressing:
- In a small bowl whisk extra virgin olive oil balsamic vinegar Dijon mustard honey salt and pepper.
- Combine salad:
- In a large bowl combine baby spinach with roasted vegetables. Drizzle dressing and toss gently.
- Finish:
- Transfer to serving platter and top with crumbled goat cheese and chopped walnuts. Serve immediately.
Save This salad is always part of our holiday gatherings. My kids love helping to crumble the cheese and toss the vegetables and we have fun choosing wines to pair with the meal.
Required Tools
You will need a baking sheet parchment paper a large mixing bowl a small whisk or fork knife and cutting board for prepping and assembling the salad.
Nutritional Information
Each serving has approximately 320 calories 20 g total fat 27 g carbohydrates and 9 g protein.
Serving Suggestions
Try adding grilled chicken or quinoa for extra protein or serving alongside a crisp Sauvignon Blanc for a perfect pairing.
Save This salad brings warmth and brightness to any meal. The contrast of textures and flavors makes it truly memorable.
Recipe Questions & Answers
- → How do I roast beets and butternut squash evenly?
Cut vegetables into uniform cubes and toss with olive oil, salt, and pepper. Roast at 400°F (200°C), turning halfway until tender and caramelized.
- → Can I substitute goat cheese with another cheese?
Yes, feta cheese works well as a tangy alternative maintaining a creamy texture.
- → What’s the best way to toast walnuts for extra crunch?
Toast walnuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently until fragrant.
- → How can I store leftovers to keep freshness?
Store salad components separately in airtight containers and combine before serving to preserve texture.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc complements the salad’s sweet, tangy, and earthy flavors nicely.