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. This recipe offers a modern European touch while remaining vegetarian and gluten-free.
I first made this salad for a family gathering and it quickly became a favorite. The creamy goat cheese combined with sweet roasted vegetables always receives rave reviews.
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 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.
- Bake:
- Roast 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.
- Assemble 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.
Pin Sharing this salad with my family always sparks great conversation and happy memories. It is now a regular in our holiday meal rotation.
Required Tools
Baking sheet, parchment paper, large mixing bowl, small whisk or fork, knife and cutting board are all you need for this easy recipe.
Nutritional Information
Each serving has around 320 calories, 20 g total fat, 27 g carbohydrates, and 9 g protein.
Recipe Variations
For even more flavor, try toasting the walnuts or swapping goat cheese for feta. Add grilled chicken or quinoa for a heartier meal.
Pin Let the vibrant colors and flavors of this salad brighten up your table. Fresh, wholesome, and delicious—it’s sure to impress!
Recipe FAQ
- → How do you prepare the vegetables for this dish?
The beets and butternut squash are peeled and cut into 1-inch cubes, then tossed with olive oil, salt, and pepper before roasting until tender and caramelized.
- → Can the walnuts be toasted for extra flavor?
Yes, toasting the walnuts in a dry skillet for 2-3 minutes enhances their crunch and adds a richer flavor.
- → What dressing complements this salad?
A balsamic vinaigrette made with extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper balances the sweetness of the roasted vegetables.
- → Is this salad suitable for vegetarian diets?
Yes, it contains no meat and features ingredients compatible with vegetarian preferences.
- → Can this dish be made gluten-free?
Yes, all ingredients used are naturally gluten-free, but it's good to double-check any packaged products for cross-contamination.