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. Post may contain affiliate links.
I know some of you love summer. The heat. The sun. The beach. The flip flops. Not me. I’m a fall/winter sort of girl. Well, fall/winter woman. Oh okay… fall/winter old lady. There. Let’s not quibble about whether or not AARP is already sending me stuff!! I say we turn running the government over to AARP because they are on the ball, they put you on lists before you are even ready to be put on lists! No waiting to sign up, no websites that don’t work.
Oh my, got sidetracked, where was I? Oh yes, fall. Love it. I especially love seeing all the winter squashes start appearing and thanks to my CSA, I had another gorgeous acorn squash to work with. You know what’s another thing I love? Cheese. Goat cheese in particular. Toss some warm (yes warm!) goat cheese rounds on a salad and I don’t even quibble about the missing meat.
Hmmm. I just realized that I’ve said quibble twice in this post. Must be the word of the day for me. Kind of like that boy on Youtube with the “apparently” word – though I just saw him on Ellen DeGeneres and he is over “apparently” and has moved on to “seriously.” But anyway, all quibbling aside 🙂 this really is a fantastic fall salad. I found it in one of my favorite cookbooks, Fresh Every Day: More Great Recipes from Foster’s Market by Sara Foster. I know it’s an older cookbook, 2005 (which in cookbook years is something like 207), but I have loved every single thing I’ve made out of it.
Seriously, look at it! Doesn’t it look like something you find in a magazine or at a nice, fancy restaurant? Make this for someone you want to impress!
- 1 acorn squash, halved and seeded
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh rosemary
- 1/4 teaspoon sea salt
- 1/4 cup fresh bread crumbs (or store bought)
- 1 tablespoon fresh thyme leaves
- 6 ounces goat cheese, sliced into 1/3 inch rounds
- 4 cups baby spinach, washed and drained
- balsamic vinaigrette
- Preheat the oven to 400.
- Remove the stem ends from the squash and cut it cross-wise into 1/2-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 1/4 teaspoon of salt and 1/4 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.
I’m linking this wonderful fall salad up with:
Full Plate Thursday @ Miz Helen’s Country Cottage
Foodie Friday @ Rattlebridge Farms
Say G’Day Saturday @ Natasha in Oz
See Ya in the Gumbo @ Ms. enPlace
Souper Sundays @ Kahakai Kitchen
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