Happy Friday everyone!! Lately I have been experimenting with new salad recipes (the possibilities are endless!), and I decided to try a copycat version of a salad I tried at a gourmet restaurant recently – an almond crusted goat cheese spinach salad with sweet dumpling squash. I would have liked to try it with butternut squash, but I had this cute little sweet dumpling squash in my table centerpiece for weeks and I have been trying to figure out how to use him! The flavors actually went together very well, and I loved how this salad turned out. It is easier to make these almond crusted goat cheese balls than you might think! I was scared they would melt/explode/etc. in the toaster oven, but they came out PERFECT. I think the freezing beforehand part is crucial to doing it right. For the dressing, I would recommend a champagne vinaigrette, but since I didn’t have any on hand I just shook up some olive oil, red wine vinegar, Dijon mustard, salt, pepper and poppy seeds and it worked great as well! I think this salad adds a little touch of “gourmet” to your dinner menu.
This weekend Fabi & I are going to a Halloween party (still haven’t figured out costumes…any DIY ideas out there??) and taking a day trip to Monterey. I just love it down there! It is supposed to be really nice so I am looking forward to a break from the rain and cold SF weather we have been having this week. What are your plans for Halloween weekend?
Be sure to check back Monday, I have a very exciting giveaway lined up for you all!
- 1 small goat cheese log
- 1 egg
- ¼ cup flour
- ¼ cup slice almonds
- ¼ cup plain bread crumbs
- Salt and pepper
- 1 sweet dumpling squash
- Organic spinach salad
- Champagne vinaigrette or dressing of choice
- On a plate, mix together sliced almonds, salt, pepper and bread crumbs. Use the bottom of a butterknife to crush the sliced almonds in smaller pieces.
- In a small bowl, beat the egg and a tsp of water.
- Slice the goat cheese log into small circles. If it falls apart, use your hands to mold into nice circles.
- Coat the goat cheese circles in flour, then dip in the egg and coat with the sliced almond mixture, pressing good into the goat cheese so it sticks well.
- Place onto a plate and put in the freezer for at least 30 minutes.
- In the meantime, slice the dumpling squash in half and remove seeds and pulp.
- Pierce the skin with a fork several times, and place cut-side down on a baking tray.
- Bake at 350 degrees F for 40 minutes.
- Slice into squares and toss with rinsed spinach salad and dressing.
- After the goat cheese is done chilling, bake at 400 degrees F for about 5 minutes, keeping an eye on it - once it turns a golden brown or the cheese starts bubbling out a little bit, remove immediately and serve on top of the salad.
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