Spinach Salad with Butternut Squash, Beets & Feta

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Roasted butternut squash and beets are served warm on top of spinach with feta and light drizzle of balsamic reduction (or vinaigrette). Delicious!


  • 1 sm. bag spinach
  • 1 15oz. container pre-diced, peeled butternut squash
  • 1 Tbls. olive oil
  • Salt & Pepper
  • 1 6.5oz. pkg. cooked beets, rinsed
  • 1/2 C. crumbled feta cheese (use vegan, if desired)
  • 1/4 C. chopped, toasted hazelnuts (or any preferred nut)
  • Drizzle of balsamic glaze or vinaigrette, to taste


  1. Preheat oven to 425º F
  2. Toss butternut squash with olive oil and a little salt & pepper. Place on cookie sheet and roast until squash is tender (about 15-20 minutes).
  3. Meanwhile, cut beets in half if small or wedges if larger. Place on small baking sheet and place in oven with the squash the last 5 minutes of cooking to heat them up.
  4. On serving platter, arrange a bed of spinach. Top with the warm butternut squash and beets, feta cheese and nuts.
  5. Drizzle balsamic glaze over top to taste (or lightly toss the spinach with vinaigrette first, if desired)