Squash and Goat Cheese Salad

Squash and Goat Cheese Salad 150 Author: Canadian Living Credits: Squash and Goat Cheese Salad 150

This makes a lovely starter for an autumn luncheon or dinner party. Serve the squash either warm or cold. Panko bread crumbs are coarser and crisper than the regular variety. Look for them in the Japanese section of grocery stores and in Asian markets.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2007

Ingredients

  • 2 acorn squashes each about 1-1/2 lb (750 g)
  • 2 buttercup squashes each about 1-1/2 lb (750 g)
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 3 tablespoons white wine vinegar
  • 2 tablespoons vegetable oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1 pinch granulated sugar
  • 8 cups mixed salad greens
Crispy Goat Cheese:
  • 1 log goat cheese
  • 1 egg
  • 1/2 cup panko bread crumbs
  • 1/2 cup dried bread crumbs
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil

Method

Cut each squash in half; using spoon, scrape out seeds. Remove stems; cut each crosswise into 6 half-moon slices about 1/2 inch (1 cm) thick. Place in large bowl; set aside.

Whisk together olive oil, vinegar, vegetable oil, mustard, garlic, salt, pepper, thyme and sugar. Add 3 tbsp (50 mL) to squash, tossing to coat; place on foil-lined rimmed baking sheet. Roast in 375°F (190°C) oven, turning halfway through, until tender and golden brown, about 30 minutes.

Crispy Goat Cheese: Meanwhile, cut goat cheese into 12 slices; flatten slightly to make about 2-1/2-inch (6 cm) rounds. Set aside.

In small bowl, whisk egg with 1 tsp (5 mL) water. In separate small bowl, toss together panko, parsley, salt and pepper. Dip cheese into egg then panko mixture, pressing to coat. Place on parchment paper-lined baking sheet. (Make-ahead: Cover and refrigerate squash and cheese separately for up to 6 hours.)

In nonstick skillet, heat about 2 tbsp (25 mL) oil over medium heat; fry goat cheese, in batches, turning once and adding more oil if necessary, until crisp and golden, about 3 minutes. Place on paper towel.

In bowl, toss salad greens with remaining vinaigrette; divide among 6 plates. Arrange 4 slices squash and 2 slices goat cheese around each salad.

Nutritional facts Per serving: about

  • Sodium 487 mg
  • Protein 14 g
  • Calories 435.0
  • Total fat 30 g
  • Cholesterol 54 mg
  • Saturated fat 10 g
  • Total carbohydrate 30 g

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 49.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 39.0
  • Vitamin C 45.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Squash and Goat Cheese Salad

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