Vibrant roasted beet and butternut salad with spinach, goat cheese, walnuts, and balsamic vinaigrette.
# What You'll Need:
→ Vegetables
01 - 2 medium beets, peeled and cut into 1-inch cubes
02 - 1 small butternut squash (about 1 lb), peeled, seeded, and cut into 1-inch cubes
03 - 5 oz baby spinach leaves, washed and dried
→ Cheese & Nuts
04 - 4 oz goat cheese, crumbled
05 - ½ cup walnuts, roughly chopped
→ Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 1½ tbsp balsamic vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste
→ For Roasting
11 - 2 tbsp olive oil
12 - ½ tsp sea salt
13 - ¼ tsp freshly ground black pepper
# Method:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Toss the beets and butternut squash cubes with olive oil, sea salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast the vegetables for 30 to 35 minutes, turning once halfway through, until tender and caramelized. Allow to cool slightly.
04 - Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - In a large bowl, combine baby spinach with the roasted beets and butternut squash. Drizzle dressing over and toss gently to coat.
06 - Transfer the salad to a serving platter. Top with crumbled goat cheese and chopped walnuts, then serve immediately.
