The goat cheese is the step that requires the most planning and the least effort. Sliced from a log, coated in olive oil and seasoned breadcrumbs, and chilled in the fridge until cold, then baked for six to eight minutes just before serving so it holds its shape on the plate while still being soft enough to break open with a fork. The cold-before-roasting step is what keeps the rounds from losing their shape in the oven, and it is worth not skipping.
The squash roasts on the same sheet as the blanched almonds, which come out after ten to fifteen minutes and get scattered over the finished salad for crunch. Mixed lettuce, a honey and Dijon mustard vinaigrette, and the warm goat cheese placed on top. A salad for two that looks like a restaurant plate and takes about forty minutes from start to table.
This squash is also really good for you. Winter squashes, like the delicata squash have more fiber than summer squashes, they have tons of vitamin A carotenoids like beta-carotene and they also contain B vitamins such as folate as well as vitamins C and K.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Delicata squash – if you cannot find this one, you could use a butternut squash or an acorn squash. This latter one is also a small squash and may fit better in a meal planning for a family of two.
- Mixed lettuce – in general any type of lettuce will do here. Mixed lettuce will give you a mixture of textures and shapes that do well, visibly, in a salad.
- Blanched almonds – if you cannot find blanched/peeled almonds, blanch almonds yourself, it is very simple.
- Goat cheese – a log is easiest to work with as we need to roast the cheese. You can us a plain goat cheese log, like I did, but they also come in flavor varieties. There is goat cheese rolled in herbs or pepper, with honey etc. This could add a color dimension to your salad.
- Bread crumbs
- Thyme
- Dressing – olive oil, white wine vinegar or lemon juice, honey, mustard
If you like to make this into a meal salad, add some kind of a carbohydrate, like quinoa, farro, bulgur wheat.
Watch this quick video below; it gives you a visual guide to the recipe.
How to Make Delicata Squash Salad with Roasted Goat Cheese
- Step 1 – Wash and dry the delicata squash, cut off the ends and cut the squash in half, lengthwise. Scrape out the seeds and pulp. Slice one half into 1/4 inch wide half moons. Store the other half for another recipe.
Step 2 – Transfer olive oil, thyme leaves, salt & pepper to a bowl, add the squash and coat well. Place squash on a baking sheet lined with parchment paper. Place blanched almonds on same baking sheet.
Bake in 400 degrees F oven for about 30 minutes or until squash is done (depends on thickness of slices). Take almonds out of the oven after about 10-15 minutes and sprinkle with salt (optional).
Step 3 – Slice the goat cheese log in four equal slices. Coat the slices with olive oil and then transfer to a plate with breadcrumbs and salt. Coat all sides of goat cheese rounds.
Place goat cheese in a baking dish lined with parchment paper. Place dish in the fridge until needed. When the rounds are cold before we roast them, they will keep their shape.
Ten minutes before serving, preheat the oven to 400°F and bake the goat cheese for about 6-8 minutes.
Step 3 – Make the dressing by mixing olive oil, white wine vinegar, mustard, honey, salt & pepper.
Step 4 – Place mixed lettuce in a bowl, divide delicata squash over greens, sprinkle with almonds and drizzle with dressing. Place warm goat cheese rounds on top of salad and drizzle with remaining dressing.
Enjoy the Delicata Squash Salad with Roasted Goat Cheese.
Other Salad Recipe with Goat Cheese Try
Delicata Squash Salad with Roasted Goat Cheese
Pin Recipe Facebook Share by TextIngredients
- 1/2 pound delicata squash
- 4 ounces mixed lettuce
- 2 ounces goat cheese (NOTE 1)
- 1/4 cup almonds (NOTE 2), blanched
- 1/2 tablespoon olive oil
- 1.5 tablespoon breadcrumbs
- thyme
- salt & pepper
Dressing
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- salt & pepper
Instructions
- Preheat the oven to 400°F.
- Wash and dry the delicata squash, cut off the ends and cut the squash in half, lengthwise. Scrape out the seeds and pulp. Slice one half into 1/4 inch wide half moons. Store the other half for another recipe.
- Transfer olive oil, thyme leaves, salt & pepper to a bowl, add the squash and coat squash. Place squash on a baking sheet lined with parchment paper and place blanched almonds on same baking sheet.
- Bake for about 30 minutes or until squash is done (depends on thickness of slices). Take almonds out of the oven in about 10-15 minutes and sprinkle with salt (optional).
- Slice the goat cheese log in 4 equal slices. Coat the slices with olive oil and then transfer to a plate with breadcrumbs and salt. Coat all sides of goat cheese rounds.
- Place goat cheese in a baking dish lined with parchment paper. Place dish in the fridge until needed. When the rounds are cold before we roast them, they will keep their shape.
- Ten minutes before serving, check that the oven is still at 400°F and bake the goat cheese for about 6-8 minutes.
- Make the dressing by mixing olive oil, white wine vinegar, mustard, honey, salt & pepper.
- Place mixed lettuce in a bowl, divide delicata squash over greens, sprinkle with almonds and drizzle with dressing.
- Place warm goat cheese rounds on top of salad and drizzle with remaining dressing.
- Serve and ENJOY !
Notes
- You can us a plain goat cheese log, but they also come in flavor varieties, like rolled in herbs or pepper, with honey etc. This could add a color dimension to your salad.
- If you need/want to blanch the almonds yourself, check out this post.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.