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. Ready in under an hour, it makes an impressive centerpiece for any meal.
I first prepared this salad for a weekend lunch with friends, and it received so many compliments for its bright flavors and beautiful presentation. Roasting the vegetables brings out their natural sweetness, and the goat cheese adds irresistible creaminess.
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: 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 and freshly ground black pepper: to taste
- Olive oil: 2 tbsp (for roasting)
- Sea salt: ½ tsp
- Freshly ground black pepper: ¼ tsp
Instructions
- Roast the vegetables:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss beets and butternut squash cubes with 2 tbsp olive oil, ½ tsp sea salt, and ¼ tsp black pepper. Spread evenly on the baking sheet and roast for 30 to 35 minutes, turning once halfway, until tender and lightly caramelized. Let cool slightly.
- Make the dressing:
- In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- Assemble the 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 This salad quickly became a family favorite for our holiday dinners. Even picky eaters love the colorful vegetables and the creamy goat cheese, and it always disappears fast from the serving bowl.
Variations and Add-Ins
Swap goat cheese for feta, add grilled chicken or quinoa for extra protein, or toast the walnuts for deeper crunch and flavor.
Serving Suggestions
Enjoy this salad as a main or side dish, paired with a crisp Sauvignon Blanc or a light sparkling water with citrus.
Nutrition Info
Each serving contains about 320 calories, 20 g fat, 27 g carbohydrates, and 9 g protein, making it a wholesome and satisfying meal.
Save This salad brings vibrant color and delicious flavor to any meal. Make it ahead for easy entertaining or enjoy it fresh any day of the week.
Recipe FAQs
- → How should I roast the beets and butternut squash?
Toss the vegetables in olive oil, salt, and pepper, then roast at 400°F (200°C) for 30-35 minutes until tender and caramelized.
- → Can I prepare the salad ahead of time?
Roast the vegetables in advance and store them separately. Assemble with spinach, cheese, nuts, and dressing just before serving for best freshness.
- → What can I substitute for goat cheese?
Feta cheese works well as a creamy, tangy alternative that complements the salad’s flavors.
- → How do I enhance the crunch in this salad?
Toast walnuts in a dry skillet for 2–3 minutes to bring out their aroma and add extra crunch.
- → Is the dressing easy to make?
Yes, whisk extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper together for a simple tangy dressing.
- → Can this salad be made heartier?
Add grilled chicken or quinoa to increase protein and make it a more filling meal.