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Roasted Acorn Squash Salad with Warm Goat Cheese Rounds

You will not miss the meat in the warm and cozy Roasted Acorn Squash Salad with Warm Goat Cheese Rounds
Course Main Course
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 260kcal


  • 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


  • 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.


Calories: 260kcal | Carbohydrates: 19g | Protein: 10g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 19mg | Sodium: 380mg | Potassium: 585mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3745IU | Vitamin C: 23.1mg | Calcium: 144mg | Iron: 3.1mg