photo by Quentin Bacon
This salad is best served when the squash is still warm and the goat cheese is just pulled from the oven.
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.
Related recipe(s):
Speak Your Mind