A colorful and delicious salad made with roasted vegetables, fresh spinach, creamy ricotta, and crunchy walnuts. Similar roasted beet and sweet potato salads often pair these ingredients with greens, cheese, and walnuts.
Ingredients
For the Salad
- 2 medium beets, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 cup butternut squash, cubed
- 2 tbsp olive oil
- Salt, to taste
- ½ tsp black pepper
- ½ tsp paprika
- 2 cups fresh spinach
- ½ cup ricotta cheese
- ¼ cup walnuts, chopped
- Fresh thyme for garnish
Optional Dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Pinch of salt and pepper
Instructions
- Preheat oven to 400°F (200°C).
- Add beets, sweet potatoes, and squash to a bowl.
- Toss with olive oil, salt, black pepper, and paprika.
- Spread vegetables on a baking tray.
- Roast for 25–30 minutes, stirring halfway, until tender and lightly caramelized.
- Arrange fresh spinach on a serving platter.
- Add the roasted vegetables on top.
- Spoon creamy ricotta over the salad.
- Sprinkle with chopped walnuts and fresh thyme.
- Mix the dressing ingredients and drizzle over everything.
- Serve warm and enjoy!
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty: Easy
- Diet: Vegetarian
Nut Information
Contains tree nuts: walnuts.
For a nut-free version, simply omit the walnuts or replace them with pumpkin seeds or sunflower seeds. Always check packaged ingredients for possible allergen cross-contact. Walnuts are a common crunchy topping in similar beet and sweet potato salads.
Nutrition Highlights
- Beets: Naturally rich in nutrients and color.
- Sweet potatoes: A good source of fiber and naturally sweet flavor.
- Spinach: Adds fresh greens to the dish.
- Ricotta: Adds creaminess and protein.
- Walnuts: Add healthy fats and crunch.
Q&A
Q: Can I make this recipe nut-free?
Yes! Leave out the walnuts or use sunflower seeds.
Q: Can I use feta instead of ricotta?
Absolutely! Feta or goat cheese works well.
Q: Can I prepare it ahead of time?
Yes. Roast the vegetables ahead and store them separately. Assemble before serving.
Q: How long do leftovers last?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Q: Can I add protein?
Yes! Add grilled chicken, chickpeas, or lentils.