Roasted Acorn Squash Salad with Warm Goat Cheese Rounds

Spicy Pad Thai Salad.jpg

This salad is best served when the squash is still warm and the goat cheese is just pulled from the oven.

Serves 4-6

1 acorn squash (2 pounds)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary needles, chopped
Sea salt and freshly ground pepper
1/4 cup fresh bread crumbs
1 tablespoon fresh thyme (3 to 4 sprigs)
6 ounces goat cheese, sliced into 1/3-inch rounds
4 cups spinach and arugula leaves, washed and dried

1. Preheat oven to 400 degrees.

2. Remove stem and tip end of squash; halve lengthwise. Remove seeds. Cut crosswise into 1/2-inch-thick slices; transfer to a parchment-lined baking sheet. Drizzle with olive oil, vinegar, and rosemary, tossing to coat; season with salt and pepper. Spread squash in a single layer; roast, turning once halfway, until tender and golden brown around edges, 35 to 40 minutes. Remove from oven.

3. Reduce oven temperature to 350 degrees.

4. Meanwhile, combine breadcrumbs, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Roll goat cheese rounds in breadcrumbs, pressing gently to coat well; transfer to another parchment-lined baking sheet. Cover with plastic wrap, and refrigerate until chilled.

5. Just before serving, transfer goat cheese rounds to oven; bake until cheese is just warm but doesn’t lose its shape, 4 to 5 minutes.

6. In a large bowl, combine greens with 1/2 cup vinaigrette, tossing to combine. Season with salt and pepper. Mound greens on plates, and top with squash slices and goat cheese; serve immediately.


Back to Salads