Roasted Beet Butternut Salad

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 spring family lunch hoping for a bright dish that could please vegetarians and meat lovers alike The combination of sweet roasted vegetables tangy goat cheese and crunchy nuts instantly turned it into a favorite on our table

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 for dressing and roasting
• Olive oil: 2 tbsp for roasting
• Sea salt: ½ tsp
• Freshly ground black pepper: ¼ tsp

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 ½ tsp sea salt and ¼ 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 to make the dressing

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

Save

This salad always brings everyone together from my daughter who loves the sweet squash to my parent who can't resist goat cheese one bite and it feels like a celebration

Required Tools

Baking sheet parchment paper large mixing bowl small whisk or fork knife and cutting board

Notes

For extra crunch toast the walnuts in a dry skillet for 2–3 minutes You can substitute feta for goat cheese or add grilled chicken or quinoa for a heartier salad

Nutritional Information

Each serving provides about 320 calories 20 g total fat 27 g carbohydrates and 9 g protein

Save

Try this salad with an extra drizzle of balsamic for a tangy finish It stays fresh for lunch the next day

Kitchen Guide

→ How long should beets and butternut squash be roasted?

Roast beets and butternut squash for 30–35 minutes at 400°F (200°C) until tender and lightly caramelized, turning once halfway through.

→ Can I toast the walnuts for better flavor?

Yes, toasting walnuts in a dry skillet for 2–3 minutes enhances their crunch and brings out deeper flavors.

→ What kind of cheese pairs well with this salad?

Goat cheese offers a creamy tang, but feta can be substituted for a slightly saltier twist.

→ Is this salad suitable for vegetarians and gluten-free diets?

Yes, all ingredients are vegetarian and naturally gluten-free, but always check dressing components if sensitive.

→ How can I make this salad more filling?

Add grilled chicken or cooked quinoa to increase protein and make it a heartier meal.