Save A vibrant, hearty salad featuring sweet roasted beets & butternut squash, fresh baby spinach, creamy goat cheese & crunchy walnuts all tossed in a tangy balsamic vinaigrette.
I discovered this salad during autumn when my local farmers market overflowed with beets & squash. After roasting them together & hitting the flavors with tangy cheese & nuts, it quickly became my go-to for dinner parties and cozy family lunches.
Ingredients
- Beets: 2 medium, peeled & cut into 1-inch cubes
- Butternut squash: 1 small (about 1 lb/450 g), peeled, seeded & cut into 1-inch cubes
- Baby spinach: 5 oz (140 g), washed & dried
- Goat cheese: 4 oz (115 g), crumbled
- Walnuts: ½ cup (60 g), roughly chopped
- Extra-virgin olive oil: 3 tbsp (for dressing)
- Balsamic vinegar: 1½ tbsp
- Dijon mustard: 1 tsp
- Honey: 1 tsp
- Salt & black pepper: to taste
- Olive oil (for roasting): 2 tbsp
- Sea salt: ½ tsp
- Black pepper: ¼ tsp
Instructions
- Prepare the oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast vegetables:
- Toss beets & squash cubes with 2 tbsp olive oil, ½ tsp sea salt & ¼ tsp black pepper. Spread evenly on baking sheet.
- Cook vegetables:
- Roast 30–35 minutes, turning once halfway, until tender & lightly caramelized. Let cool slightly.
- Make dressing:
- In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt & pepper.
- Combine salad:
- In a large bowl, combine spinach, roasted beets & squash. Drizzle with dressing & toss gently.
- Finish & serve:
- Transfer salad to platter. Top with goat cheese & walnuts. Serve immediately.
Save My family loves helping with tossing the veggies before roasting, and it always makes dinner more special when everyone gathers around to share this vibrant salad.
Required Tools
Baking sheet, parchment paper, large mixing bowl, small whisk or fork, knife & cutting board are handy for making this recipe.
Nutritional Information
Each serving provides about 320 calories, 20 g fat, 27 g carbohydrates & 9 g protein.
Serving Suggestions
Taste pairs well with crisp Sauvignon Blanc or enjoy with grilled chicken or quinoa for a heartier meal.
Save This salad makes any table bright & inviting, with flavors that satisfy at both casual lunches & festive gatherings.
Recipe Guide
- → What is the best way to roast the beets and butternut squash?
Cut into 1-inch cubes, toss with olive oil, salt, and pepper, then roast at 400°F for 30-35 minutes until tender and caramelized.
- → Can I prepare the salad ahead of time?
Roast the vegetables in advance and store separately. Assemble the salad and add goat cheese and walnuts just before serving for best texture.
- → Are there good alternatives to goat cheese in this dish?
Feta cheese is a popular substitute that complements the salad's flavors while providing a similar creamy texture.
- → How can I add extra crunch to this salad?
Lightly toasting walnuts in a dry skillet for a few minutes enhances their crunch and brings out deeper nutty flavors.
- → What dressing pairs well with roasted vegetables and spinach?
A tangy balsamic vinaigrette with olive oil, Dijon mustard, and honey balances the earthiness of the roasted vegetables.