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
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!
Ingredients
- 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
Instructions
- 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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I loooove goat cheese! And a salad like this would actually keep me full 🙂 I need to add acorn squash to my grocery list!
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!
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…
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! 🙂
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!
This is my kind of salad!
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.
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend!
Miz Helen
Thank you Helen!
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
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. 😉
Oh yes, indeed. Has my name written all over it!
Good Grief! This sounds wonderful. I’m making my grocery list. Will make, for sure.
warm goat cheese rounds sound so fancy and delicious! great way to elevate your salad. 🙂
Nuff said, damn delicious!!!
You are right, goat cheese makes any dish better.
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!
You KNOW this is my kind of fall meal!
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………………..