Happy Friday everyone! Lately I’ve been experimenting with new salads, and I tried a copycat version of a gourmet salad I recently enjoyed: an almond-crusted goat cheese and spinach salad with sweet dumpling squash. I considered butternut squash, but I had a cute little sweet dumpling squash on my table centerpiece and decided to use it. The flavors paired beautifully, and I loved how this salad turned out. These almond-crusted goat cheese rounds are easier to make than you might expect. I was nervous they’d melt in the oven, but they held up perfectly — freezing them beforehand really helps. For the dressing I recommend a champagne vinaigrette, but I used a simple mix of olive oil, red wine vinegar, Dijon mustard, salt, pepper and poppy seeds, which worked well. This salad adds a little gourmet touch to any dinner.
This weekend Fabi and I are going to a Halloween party (we still haven’t picked costumes—any DIY ideas?) and taking a day trip to Monterey. I love it down there and am looking forward to a break from the rain and cold we’ve had in San Francisco this week. What are your plans for Halloween weekend?
Be sure to check back Monday — I have a very exciting giveaway lined up!
XoXo
Almond Crusted Goat Cheese Salad
- 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, mix the sliced almonds, salt, pepper and bread crumbs. Use the back of a butterknife to crush the almonds into smaller pieces.
- In a small bowl, beat the egg with 1 teaspoon of water.
- Slice the goat cheese log into rounds. If a slice crumbles, gently reshape it with your hands into a round.
- Dredge each goat cheese round in flour, dip in the egg, then press into the almond and breadcrumb mixture so it adheres well.
- Place the coated rounds on a plate and freeze for at least 30 minutes to firm them up.
- Meanwhile, halve the dumpling squash and scoop out the seeds and pulp.
- Pierce the skin several times with a fork and place the squash cut-side down on a baking tray.
- Bake the squash at 350°F (175°C) for about 40 minutes, until tender.
- When cool enough to handle, slice the roasted squash into squares and toss with rinsed spinach and your dressing.
- After the goat cheese rounds are chilled, bake them at 400°F (205°C) for about 5 minutes, watching closely. When they turn golden and begin to bubble slightly, remove immediately and place on top of the salad.
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