Delicata Squash Salad with Roasted Goat Cheese

Roasted Delicata Squash with leafy greens, and roasted creamy goat cheese make a delicious and beautiful fall dish for a weeknight salad or a holiday appetizer.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 degrees F.

Step 2

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 3

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.

Step 4

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).

Step 5

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.

Step 6

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.

Step 7

Make the dressing by mixing olive oil, white wine vinegar, mustard, honey, salt & pepper.

Step 8

Place mixed lettuce in a bowl, divide delicata squash over greens, sprinkle with almonds and drizzle with dressing.

Step 9

Place warm goat cheese rounds on top of salad and drizzle with remaining dressing.

Step 10

Serve and ENJOY !

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