Pin 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 weeknight dinner, and it instantly became a household favorite for its balance of creamy, crunchy, and sweet notes.
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
- Spinach: 5 oz (140 g) baby leaves, 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 for dressing
- Dijon mustard: 1 tsp for dressing
- Honey: 1 tsp for dressing
- Salt and black pepper: To taste for dressing
- Olive oil: 2 tbsp for roasting
- Sea salt: 1/2 tsp for roasting
- Black pepper: 1/4 tsp for roasting
Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare 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 30–35 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.
- Toss Salad:
- In a large bowl, combine baby spinach, roasted beets, and butternut squash. Drizzle with dressing and toss gently.
- Serve:
- Transfer salad to a platter. Top with crumbled goat cheese and chopped walnuts. Serve immediately.
Pin Everyone in our family loves building their own bowl with extra cheese and walnuts. It's always a colorful hit at holiday gatherings and weekend brunch.
Serving Suggestions
Pair this salad with grilled chicken or quinoa for a heartier meal. It also complements a crisp Sauvignon Blanc beautifully.
Customization Tips
Swap goat cheese for feta, or add roasted pumpkin seeds for a nut-free version. Customize the greens with arugula or kale for extra flavor.
Nutrition & Storage
Each serving contains about 320 calories. Leftovers store well in an airtight container in the fridge for up to 2 days before serving.
Pin Bright, nourishing, and endlessly adaptable, this salad is perfect for any occasion. Enjoy every colorful bite!
Recipe Questions
- → How do I roast beets and butternut squash evenly?
Cut them into uniform 1-inch cubes and spread evenly on a baking sheet. Roast at 400°F, turning halfway for consistent caramelization and tenderness.
- → Can I use other greens instead of baby spinach?
Yes, kale or arugula can be used for different textures and flavors, though baby spinach provides a tender, mild base.
- → What's the best way to toast walnuts for extra crunch?
Toast chopped walnuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently until fragrant and lightly browned.
- → How can I adjust the dressing to taste?
Balance the balsamic vinegar and honey to your preferred sweetness and acidity, then season with salt and pepper to enhance overall flavor.
- → Is it possible to prepare this salad ahead of time?
Roast the vegetables in advance and keep chilled. Combine with spinach, cheese, nuts, and dressing just before serving to maintain freshness.