Warm Roasted Vegetable & Goat Cheese Salad
A hearty and nutritious salad featuring warm roasted beets, butternut squash, and Brussels sprouts, served over fresh baby spinach with creamy goat cheese, sweet dried cranberries, crunchy toasted walnuts, and a delightful sweet balsamic glaze. Perfect for a satisfying and healthy meal any time of the day.
Ingredients
Instructions
Step 1Preheat oven to 425°F (220°C).
Step 2Toss butternut squash, Brussels sprouts, and beets with 2 tbsp olive oil, salt, and pepper.
Step 3Roast vegetables for 25-30 minutes until tender and caramelized.
Step 4Whisk together remaining olive oil, balsamic vinegar, and honey to create the dressing.
Step 5Arrange baby spinach in serving bowls.
Step 6Top spinach with warm roasted vegetables.
Step 7Sprinkle dried cranberries, toasted walnuts, and crumbled goat cheese over the vegetables.
Step 8Drizzle with the prepared balsamic dressing before serving.
💡 Cooking Tips
Read through all instructions before starting. Prepare all ingredients (mise en place) for smoother cooking. Adjust cooking times based on your equipment and preferences.