Roasted Acorn Squash Salad with Warm Goat Cheese Rounds
This recipe is adapted from Sara Foster's "Fresh Every Day" cookbook, published by Clarkson Potter, 2005.
- Servings: 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
- Balsamic Vinaigrette for Roasted Acorn Squash Salad
Preheat oven to 400 degrees. 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. Reduce oven temperature to 350 degrees.
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.
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.
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.