Vibrant mix of roasted beets, butternut squash, spinach, goat cheese, and walnuts in tangy balsamic vinaigrette.
# What you'll need:
→ Vegetables
01 - 2 medium beets, peeled and cubed into 1 inch pieces
02 - 1 small butternut squash, about 1 lb, peeled, seeded, and cubed into 1 inch pieces
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
# How to make it:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss the beet and butternut squash cubes with olive oil, sea salt, and black pepper until evenly coated.
03 - Arrange vegetables in a single layer on the baking sheet and roast 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 the roasted beets and butternut squash. Drizzle dressing over and toss gently to combine.
06 - Transfer the salad to a serving platter and top evenly with crumbled goat cheese and chopped walnuts. Serve immediately.
