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.
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.
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.
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.