Butternut, Beet, and Goat Cheese Salad

Credit to Andrew for this delicious recipe 🙂


  • 1 small butternut squash, peeled and cubed into 1/2″ pieces
  • 2/3 c chopped goat cheese (feta is also okay)
  • 1/2 c chopped walnuts
  • 1/2 c dried cranberries
  • 2 beets, chopped
  • 3-4 c salad greens (such as rocket, watercress, spinach)
  • 4 T balsamic vinegar
  • 3 T olive oil
  • ground cinnamon and nutmeg
  • salt and pepper to taste


  1. Preheat the oven to 220C.  Toss the squash with 1 T olive oil, then arrange on a foil-covered baking tray.  Sprinkle with cinnamon, nutmeg, and salt.  Roast for 30 minutes, stirring occasionally, until the squash is soft and caramelized.  After roasting allow to cool for 10 minutes.
  2. Make a vinaigrette by combining the remaining 2 T olive oil with the balsamic vinegar, and seasoning with salt and pepper.
  3. Toss the vegetables, cheese, nuts, and salad greens, and serve with vinaigrette.

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