Hearty blend of roasted beets, butternut squash, spinach, goat cheese, and walnuts with tangy balsamic dressing.
# What you'll need:
→ Vegetables
01 - 2 medium beets, peeled and cut into 1-inch cubes
02 - 1 small butternut squash (approximately 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 - 1/2 cup walnuts, roughly chopped
→ Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 1 1/2 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 - 1/2 tsp sea salt
13 - 1/4 tsp freshly ground black pepper
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss beet and butternut squash cubes with 2 tablespoons olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until evenly coated.
03 - Spread seasoned vegetables evenly on the baking sheet and roast for 30 to 35 minutes, turning once halfway through, until tender and lightly caramelized. Allow to cool slightly.
04 - In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper to create the vinaigrette.
05 - Combine baby spinach with roasted beets and butternut squash in a large bowl. Drizzle with dressing and toss gently to coat evenly.
06 - Transfer the salad to a serving platter. Garnish with crumbled goat cheese and chopped walnuts. Serve immediately.
