Looking for a vibrant and delicious dish that will impress your guests and tantalize your taste buds? Look no further than this Roasted Acorn Squash Salad with Warm Goat Cheese Rounds! This stunning salad combines the earthy sweetness of roasted acorn squash with the creamy richness of warm goat cheese, all nestled on a bed of peppery arugula and topped with crunchy toasted walnuts. Perfect for any occasion, this recipe is not only a feast for the eyes but also a nourishing delight that will leave everyone asking for seconds. Dive into this culinary adventure and discover how easy it is to create a gourmet experience right in your own kitchen!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 acorn squash, halved and seeded
- 4 ounces goat cheese
- 4 cups arugula
- 1/4 cup walnuts, toasted
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your acorn squash roasts evenly and develops a nice caramelization.
- Carefully cut the acorn squash in half from top to bottom using a sharp knife. Scoop out the seeds and stringy flesh using a spoon. You can save the seeds for roasting if you like.
- Place the halved acorn squash cut side up on a baking sheet. Drizzle 1 tablespoon of olive oil over the squash halves, and sprinkle with salt and pepper to taste. Use a brush or your hands to ensure the oil is evenly distributed.
- Roast the squash in the preheated oven for about 25-30 minutes, or until the flesh is tender and the edges are caramelized. You can check for doneness by piercing the flesh with a fork; it should be soft.
- While the squash is roasting, prepare the goat cheese rounds. Take the goat cheese and slice it into rounds, about 1/2 inch thick. If the cheese is too soft to slice, you can chill it in the refrigerator for a bit to make it easier to handle.
- In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Once hot, add the goat cheese rounds to the skillet. Cook for about 2-3 minutes on each side, or until they are golden brown and warm. Be careful not to overcook them, as they can become too soft.
- While the goat cheese is warming, prepare the salad base. In a large bowl, add the arugula and toasted walnuts. You can toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are fragrant and lightly browned.
- Once the acorn squash is done roasting, remove it from the oven and let it cool slightly. Then, using a spoon, scoop out some of the flesh and chop it into bite-sized pieces. Add the chopped squash to the arugula and walnut mixture.
- Gently toss the arugula, walnuts, and roasted acorn squash together. Drizzle with additional olive oil if desired, and season with salt and pepper to taste.
- To serve, divide the salad mixture among four plates. Top each salad with the warm goat cheese rounds. You can also drizzle a little balsamic reduction or a squeeze of lemon juice for added flavor if desired.
- Enjoy your Roasted Acorn Squash Salad with Warm Goat Cheese Rounds as a delicious and nutritious dish!
Tips
- Choosing the Right Squash: When selecting your acorn squash, look for ones that feel heavy for their size and have a firm, unblemished skin. This ensures maximum flavor and texture.
- Perfect Roasting: For even roasting, make sure to cut the squash halves evenly and place them cut side up on the baking sheet. This allows the sugars to caramelize beautifully, enhancing the flavor.
- Goat Cheese Tips: If your goat cheese is too soft to slice, pop it in the freezer for about 15 minutes before slicing. This will make it much easier to handle and will help it maintain its shape when cooking.
- Toasting Walnuts: Keep a close eye on the walnuts while toasting, as they can go from perfectly toasted to burnt very quickly. Stir frequently and remove them from heat as soon as they’re fragrant and lightly browned.
- Add Extra Flavor: For a flavor boost, consider drizzling your salad with a balsamic reduction or a squeeze of fresh lemon juice just before serving. This adds a delightful tang that complements the sweetness of the squash.
- Serving Suggestions: This salad makes a fantastic side dish or a light main course. Pair it with a glass of white wine for an elegant touch!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 18g
Protein: 12g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 30mg
