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. This dish is colorful, nourishing, and perfect for any occasion.

I first discovered the magic of roasted beet and squash salads during a cozy Sunday dinner with friends. The combination of sweet vegetables, creamy cheese, and fresh spinach never fails to impress everyone at the 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: 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
• Balsamic vinegar: 1½ tbsp
• Dijon mustard: 1 tsp
• Honey: 1 tsp
• Salt and freshly ground black pepper: To taste
• Olive oil (for roasting): 2 tbsp
• Sea salt (for roasting): ½ tsp
• Freshly ground black pepper (for roasting): ¼ tsp

Instructions

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Prepare oven:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roast 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.

Bake:

Roast in the oven for 30–35 minutes, turning once halfway, until vegetables are tender and lightly caramelized. Let cool slightly.

Prepare dressing:

In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.

Combine salad:

In a large bowl, combine baby spinach, roasted beets, and butternut squash. Drizzle with dressing and toss gently.

Serve:

Transfer salad to a serving platter. Top with crumbled goat cheese and chopped walnuts. Serve immediately.

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Sharing this salad with my family has become a special tradition every autumn. Even the kids enjoy the bright colors and sweet taste of the roasted vegetables.

Required Tools

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

Allergen Information

Contains tree nuts (walnuts), milk (goat cheese), mustard. Double-check cheese and dressing ingredients for gluten or additional allergens if sensitive.

Nutritional Information

Per serving: 320 calories, 20 g total fat, 27 g carbohydrates, 9 g protein.

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This salad makes for a delicious appetizer or main dish. Enjoy every bite of its wonderful colors and flavors!

Recipe Q&A

→ How long should beets and butternut squash be roasted?

Roast the cubed beets and butternut squash for 30 to 35 minutes at 400°F (200°C), turning halfway, until tender and caramelized.

→ Can I prepare the salad ingredients ahead of time?

Yes, roasting the vegetables in advance and storing them chilled helps save time. Assemble salad and add cheese and walnuts just before serving.

→ What can I use as a substitute for goat cheese?

Feta cheese works well as a substitute, providing a similar creamy and tangy profile.

→ How can I enhance the crunchiness of walnuts?

Toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes before adding to the salad to deepen their flavor and texture.

→ Is this salad suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, but double-check the dressing components if sensitive to allergens.