Vibrant mix of roasted beets, butternut, spinach, goat cheese, and walnuts with a tangy balsamic dressing.
# Ingredient List:
→ Vegetables
01 - 2 medium beets, peeled and diced into 1-inch cubes
02 - 1 small butternut squash (approximately 1 lb), peeled, seeded, and diced into 1-inch cubes
03 - 5 ounces baby spinach leaves, washed and dried
→ Cheese & Nuts
04 - 4 ounces goat cheese, crumbled
05 - ½ cup walnuts, roughly chopped
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 1½ tablespoons balsamic vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey
10 - Salt and freshly ground black pepper, to taste
→ For Roasting
11 - 2 tablespoons olive oil
12 - ½ teaspoon sea salt
13 - ¼ teaspoon freshly ground black pepper
# How to Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the beet and butternut squash cubes with 2 tablespoons olive oil, ½ teaspoon sea salt, and ¼ teaspoon black pepper.
03 - Arrange the seasoned vegetables evenly on the baking sheet. Roast for 30 to 35 minutes, turning once halfway through, until tender and caramelized. Allow to cool slightly.
04 - In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
05 - In a large bowl, combine baby spinach with the roasted beets and butternut squash. Drizzle with the prepared dressing and toss gently to coat.
06 - Transfer the salad to a serving platter. Sprinkle crumbled goat cheese and chopped walnuts on top. Serve immediately.
