Bake Beets and Squash:
Turn on oven to 425°F. Toss beets and butternut squash in a large bowl with a drizzle of oil, salt and pepper. Spread out in a single layer on a parchment lined or lightly greased baking sheet and place into oven. Set a timer for 25 minutes.
Empty quinoa into a small saucepan along with 1/2 cup (1 cup for 4 servings) of water. Set to boil over high and once boiling, reduce heat and simmer 7-10 minutes, or until water has been absorbed. Remove from heat and set aside.
Prepare Goat Cheese:
Line a small baking sheet with parchment paper. Crack egg into a small bowl and whisk until smooth. Empty panko into a second small bowl. Divide goat cheese into 4 equal pieces (8 equal pieces for 4 servings), roll into balls, then flatten into discs. Dip each piece into egg to coat, then cover in panko. Place onto baking sheet and set aside.
Prepare Dressing + Ingredients:
Whisk together balsamic vinegar, maple syrup, dijon mustard, and 2 tbsp. (1/4 cup for 4 servings) of oil. Season with salt and pepper to taste. Wash and core pear and slice into bite sized pieces.
Bake Goat Cheese + Walnuts:
With 10 minutes left on the timer, place goat cheese into oven. If desired, with 5 minutes left on the timer add walnuts to baking sheet to toast. Keep an eye on them so they don't burn!
Finish / Serve:
Once timer goes off, remove baking sheets from oven. Toss spring mix, qunioa, pear, butternut squash and beets with dressing to taste. Divide between serving dishes and top with toasted walnuts and crispy goat cheese. Enjoy!