Roasted Squash & Beet Fall Salad

One thing I love about Fall, is comfort food and my roasted squash and beet salad is an all time fav. Even Scott, who doesn’t like goat cheese, gobbled this salad up. We served it with stuffed Portabella Mushrooms (I guess I’ll need to do that recipe next). Other than the time roasting the squash and beets, this salad can be whipped up in a matter of minutes.

Be sure to use Vermont Creamery Clover Blossom Honey goat cheese – it will make a big difference. Scott and I don’t like our goat cheese to be too “goaty” or tangy rather. This cheese is very smooth, a tad sweet and really pairs well with the other salad ingredients.

Enjoy!

Print Recipe

Roasted Squash & Beet Fall Salad Yum

This salad is full of flavor, slightly nutty and sweet. Compliment it with stuffed portabella mushrooms for a complete meal. Be sure to only use Vermont Creamery Honey goat cheese.

Course

Side Dish

Cuisine

American

Keyword

galley recipes

Prep Time

10 minutes

Cook Time

50 minutes

Passive Time

15 minutes

Servings

people

Ingredients

Salad Ingredients

• 1 medium size butternut squash, peeled, seeded & diced into 1" pieces you can use Acorn or Delicata too
• 3 medium red beets - trimmed, peeled
• 1/3 cup thinly sliced red onion
• 1 cup roasted walnuts
• 6 cups mixed greens
• 1/3 log honey goat cheese - crumbled use Vermont Creamery

Balsamic Dressing

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp garlic salt
• 1 tsp ground pepper
• 1 tsp Italian seasoning

Course Side Dish Cuisine American Keyword galley recipes Prep Time 10 minutes Cook Time 50 minutes Passive Time 15 minutes Servings people Ingredients Salad Ingredients 1 medium size butternut squash, peeled, seeded & diced into 1" pieces you can use Acorn or Delicata too 3 medium red beets - trimmed, peeled 1/3 cup thinly sliced red onion 1 cup roasted walnuts 6 cups mixed greens 1/3 log honey goat cheese - crumbled use Vermont Creamery Balsamic Dressing 1/2 cup olive oil 1/4 cup balsamic vinegar 1 tsp Dijon mustard 1 tsp garlic salt 1 tsp ground pepper 1 tsp Italian seasoning

Instructions

1. Pre-heat oven to 375 degrees. Cut beets in half. Sprinkle with olive oil, salt and pepper. Roast for 30 minutes on a foil lined cookie sheet.
2. Dice & peel butternut squash into 1" pieces. Sprinkle with olive oil, salt and pepper and add squash to the cookie sheet with beets. If you substitute butternut for another squash - check the cooking time. Roast walnuts in a skillet for about 5 minutes until toasted.
3. Once beets and squash are tender, remove from oven to cool. Slice beets when cool. Mix greens, onion, squash, beets and goat cheese with dressing. Top with walnuts.

Balsamic dressing

1. Blend all ingredients until thoroughly blended.

   

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