Roasted acorn squash, baby spinach and warm goat cheese make the perfect meatless salad in this Roasted Acorn Squash Salad with Warm Goat Cheese Rounds.
This acorn squash salad is the perfect fall salad. It's easy to make, meatless, and it makes the best light dinner or lunch.
Ingredients:
- Acorn squash - you could also use butternut squash, cubed.
- Olive oil, balsamic vinegar, rosemary and salt - to flavor the squash. Sage would also be a good substitute for the rosemary or thyme if you wanted a milder flavor.
- Bread crumbs, thyme, salt and pepper - for the goat cheese rounds. You can sub your favorite herb for the thyme.
- Goat cheese - sliced into rounds. Dental floss works great for neat slices.
- Baby spinach - or your favorite salad greens.
Instructions.
Preheat the oven to 400°f.
Cut the acorn squash crosswise into ½ inch slices. Lay them on a baking sheet lined with parchment paper. Drizzle it with olive oil and sprinkle with balsamic vinegar, rosemary, salt and pepper.
Roast it for about 35-40 minutes, you'll want to turn it over at the halfway point, especially if your rack is closer to the bottom.
While the squash is roasting, slice the goat cheese into ⅓ inch rounds. In a small bowl combine the bread crumbs, thyme, salt, and pepper. Roll the goat cheese in the season crumbs until lightly coated.
Place them on a small baking sheet and place them in the fridge to chill, while the squash finishes roasting.
Right before you are ready to serve, place the goat cheese rounds in the oven for about 4-5 minutes to soften and lightly toast.
Toss the salad greens with your favorite balsamic vinaigrette, top with the squash and the goat cheese.
Enjoy!
This is so good! It's so simple to make and proves that recipes don't have to be complicated! I found this ages ago in an old Sara Foster Cookbook. I make it all the time, varying the squash and the herbs. Served with a glass of wine, it's a delightful dinner!
More fall squash recipes.
Recipe.
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Roasted Acorn Squash Salad with Warm Goat Cheese Rounds
Ingredients
- 1 acorn squash halved and seeded
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh rosemary
- ¼ teaspoon sea salt
- ¼ cup fresh bread crumbs or store bought
- 1 tablespoon fresh thyme leaves
- 6 ounces goat cheese sliced into ⅓ inch rounds
- 4 cups baby spinach washed and drained
- balsamic vinaigrette
Instructions
- Preheat the oven to 400.
- Remove the stem ends from the squash and cut it cross-wise into ½-inch half moon slices. Place it on a large baking sheet and drizzle with the olive oil, vinegar, rosemary and salt and pepper. Roast for 35-40 minutes, turning once at the halfway point. Remove when it is tender and golden brown on the edges.
- Reduce the oven temperature to 350.
- While the squash is roasting, in a small bowl combine the bread crumbs with the thyme and ¼ teaspoon of salt and ¼ teaspoon of pepper. Roll the goat cheese rounds in the crumb mixture, pressing gently to help the crumbs adhere. Transfer to a baking sheet and chill in the fridge, while you wait for the squash
- Right before serving, pop the goat cheese rounds into the oven. Roast for about 4-5 minutes to soften and warm.
- Place the greens in a bowl and drizzle with your favorite balsamic vinaigrette. Mound the greens on a platter or individual serving plates. Top with the acorn squash and goat cheese rounds and serve immediately.
Liz @ I Heart Vegetables says
I loooove goat cheese! And a salad like this would actually keep me full 🙂 I need to add acorn squash to my grocery list!
Kirsten says
Pam,
The day of my 50th birthday I got an invite to an Open House at the Senior Living Community nearby. AARP followed soon after. How special I felt.
This salad looks terrific--and makes me want to crack open one of the fall farm share acorn squash hanging in the Strategic Winter Squash Reserve in a cold corner of my basement.
Thanks!
Joanie @ ZagLeft says
What a beautiful salad! I love acorn squash and especially combined with goat cheese. And yes, what is it with AARP - they put you on their list way before you're ready to be put on their list...not that I would know anything about that...
Susan@LunaCafe says
Lovely salad! I especially like that the acorn squash has a real presence in this dish--front, center, and a full slice. It has such a pretty, distinctive shape, it's great to show it off. I haven't run into that cookbook but am heading over to Amazon to check it out now. Thank you! 🙂
Martha @ A Family Feast says
I'm there with you - AARP is sending me stuff addressed to BOTH my married and my maiden names...nothing like rubbing it in that I'm close to the big 5-0! I love this salad - acorn squash is my all-time favorite squash and adding goat cheese just sends it far over the top!
Rachel Cooks says
This is my kind of salad!
Michelle says
This salad does look like it would be in a magazine. I can't resist creamy goat cheese rounds on top of a crisp salad. This is the type of salad I can make a meal out of!
Thank you for sharing, Pam.
Miz Helen says
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend!
Miz Helen
Pam Greer says
Thank you Helen!
Miz Helen says
We will just love your Roasted Acorn Squash Salad with the warm Goat Cheese Rounds. Thanks so much for sharing this awesome recipe with Full Plate Thursday and hope to see you real soon!
Miz Helen
Deb in Hawaii says
Is there anything better than warm goat cheese rounds?! I think not! I love how strongly this salad 'screams' fall. Thanks for sharing it with Souper Sundays this week. 😉
Amy @Very Culinary says
Oh yes, indeed. Has my name written all over it!
Bella Rum says
Good Grief! This sounds wonderful. I'm making my grocery list. Will make, for sure.
grace says
warm goat cheese rounds sound so fancy and delicious! great way to elevate your salad. 🙂
Dedy@Dentist Chef says
Nuff said, damn delicious!!!
Sarah Galvin (All Our Fingers in the Pie) says
You are right, goat cheese makes any dish better.
Tina Culbertson says
We have so much in common. Yes, I also get courted by the AARP these days! I love, love, love fall and winter too! Definitely living in the wrong state as Florida weather keeps me in about 4 months of the year.
That is a kick-ass acorn squash recipe here. I have not heard of Sarah Foster but I think I want to know more about her recipes!
Joanne says
You KNOW this is my kind of fall meal!
Melynda@OurSundayCafe says
Hmmm, I have that book, I will have to take another look around. AARP is tenacious I tell you. That is how I learned I was getting older....................