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Roasted Acorn Squash Salad with Warm Goat Cheese


1 Acorn Squash halved and seeded
2 TBSP Olive Oil
2 TBSP Balsamic Vinegar
1 TBSP Rosemary
1/4 TSP salt
1/4 TSP Pepper
1/4 cup Bread Crumbs
6 oz goat cheese sliced into small rounds
4 cups baby greens of your choice
1/2 cup Balsamic Vinaigrette


  1. Preheats oven to 400 degrees
  2. Remove the stem and tip ends of the squash and cut the squash crosswise into 1/2 inch slices. Toss squash with olive oil, balsamic, rosemary, salt and pepper and spread in a single layer on a baking sheet. Bake for 35 to 40 minutes, flipping each piece once, until the squash is tender and golden brown.
  3. Reduce oven temp to 350 degrees
  4. Coat goat cheese rounds with bread crumbs and cover and chill.
  5. Just before serving warm cheese rounds in the oven for 4 to 5 minutes
  6. Toss greens with Balsamic Vinaigrette. Arrange the greens on a platter mounded with squash slices and warm goat cheese over the greens and serve immediately.