Happy Friday! Lately I’ve been experimenting with new salads, and I recreated a version of a gourmet favorite: almond-crusted goat cheese on spinach with roasted sweet dumpling squash. I considered using butternut squash, but this charming little dumpling squash had been sitting in my centerpiece for weeks, so I put it to good use. The flavors complement each other beautifully and the salad feels delightfully upscale without being difficult to make.
Making the almond-crusted goat cheese rounds is easier than you might expect. Freezing the coated rounds before baking is key — I was worried they might melt or fall apart in the oven, but they firm up nicely and come out perfectly golden. For dressing, a champagne vinaigrette is ideal, but I used a simple mix of olive oil, red wine vinegar, Dijon mustard, salt, pepper, and poppy seeds, which worked wonderfully. This salad is a great way to add a gourmet touch to a weeknight dinner or a casual dinner party.
This weekend Fabi and I are headed to a Halloween party and taking a day trip to Monterey. I love Monterey and I’m looking forward to a break from the rain and cool San Francisco weather we’ve had this week. What are your plans for Halloween weekend?
Be sure to check back Monday — I have a very exciting giveaway lined up!
XoXo
- 1 small goat cheese log
- 1 egg
- 1/4 cup flour
- 1/4 cup sliced almonds
- 1/4 cup plain bread crumbs
- Salt and pepper
- 1 sweet dumpling squash
- Organic spinach
- Champagne vinaigrette or dressing of choice
- On a plate, combine the sliced almonds, bread crumbs, salt, and pepper. Use the back of a butterknife to crush the almonds into smaller pieces so they adhere better.
- In a small bowl, beat the egg with a teaspoon of water.
- Slice the goat cheese log into rounds. If pieces crumble, gently reshape them with your hands into rounds.
- Coat each goat cheese round in flour, dip in the egg wash, then press into the almond and breadcrumb mixture so they are well coated.
- Place the coated rounds on a plate and freeze for at least 30 minutes to firm up.
- Meanwhile, halve the dumpling squash and scoop out the seeds and pulp.
- Pierce the squash skins with a fork a few times, then place the halves cut-side down on a baking tray.
- Roast at 350°F (175°C) for about 40 minutes, until tender. Allow to cool slightly, then cut into bite-sized squares.
- Toss the roasted squash pieces with rinsed spinach and your dressing of choice.
- When the goat cheese rounds are firm, bake them at 400°F (200°C) for about 5 minutes, watching closely. Remove once they turn golden or begin to bubble slightly, and serve on top of the dressed spinach and squash.
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