Squash and Goat Cheese Salad
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 435 |
| pro | 14 g |
| total fat | 30 g |
| sat. fat | 10 g |
| carb | 30 g |
| fibre | 4 g |
| chol | 54 mg |
| sodium | 487 mg |
| % RDI: | - |
| calcium | 18 |
| iron | 25 |
| vit A | 39 |
| vit C | 45 |
| folate | 49 |
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.
Ingredients
- 2 small acorn squashes or buttercup squashes, each about 1-1/2 lb (750 g)
- 1/4 cup extra-virgin olive oil
- 3 tbsp white balsamic vinegar or white wine vinegar
- 2 tbsp vegetable oil
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried thyme
- 1 pinch granulated sugar
- 8 cups mixed salad greens.php">greens
- Crispy Goat Cheese
- 1 log goat cheese
- 1 egg
- 1/2 cup panko bread crumbs or dried bread crumbs
- 1/4 cup minced fresh parsley
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp vegetable oil
Preparation
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.
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.
Source : Canadian Living Magazine: October 2007
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