< Return to Seasonal Recipes

Roasted Beet & Delicata Squash Salad


1 bunch beets, scrubbed and greens trimmed off
1 Delicata squash, sliced in half lengthwise and seeded
4 cups spinach (chopped) or salad mix
¼ cup goat cheese, crumbled
¼ cup walnuts, toasted and chopped
¼ cup pomegranate seeds
1 garlic clove, minced
1 tablespoon dijon Mustard
2 tablespoons champagne vinegar
½ tablespoon fresh lemon juice
1 tablespoon honey
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup extra virgin olive oil + more for roasted


  1. Preheat oven to 400 degrees. Wrap beets in foil and place in oven to roast for 45 minutes. Slice squash ¼-inch pieces and place on a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Place in oven to roast for 20-25 minutes, or until edges are golden brown. Remove vegetables and let cool. With your fingers remove skin from beets and slice into ½-inch wedges.
  2. In a jar with a fitted lid, add vinaigrette ingredients and shake until combined. Place spinach or salad mix in a bowl and drizzle with half of vinaigrette, toss. Place greens on a platter and top with beets and squash.
  3. Sprinkle goat cheese, walnuts, and pomegranate seeds on top of salad and drizzle with a little more vinaigrette.