Fall salad with roasted squash and fresh goat cheese
Not cold enough to make soup happen at every meal but cool enough to want some comfort food, I get you and I got you covered with this salad.
Good seasonal produces + nutritious and filling, what’s not to love? You got squash, quinoa, seeds, baby spinach and beets and goat cheese!
Now let me tell you about that delicious creamy dressing. It’s a sauce you make in the food processor or blender with sesame seeds ; it gives texture and creaminess. No need for dairy in there, sesame seeds are key.
Fall salad with roasted squash and fresh goat cheese (serves 2) :
- 120g dry quinoa
- 200-300g baby spinach + beets
- 2 big slices of squash
- Sesame seeds
- Pumpkin seeds
- 2 tbsp of fresh goat cheese
- 1 tsp honey
- 6 tbsp oil
- 2 tbsp wine vinegar
- 1/2 citron
- Salt and pepper
Cook the quinoa in double the volume of salted water until liquid is fully absorbed.
Preheat the oven at 180°C/350°F. Lay the squash slices on a baking sheet covered with parchment paper. Brush a little olive oil on top and roast for 30 minutes.
Wash your greens.
Prep your sauce. In the blender, add 2 tbsp of sesame seeds, honey, oil, vinegar, lemon juice, salt and pepper. Mix until you get a creamy sauce. Add more salt and pepper if necessary.
Plate it by laying a good amount of greens, add quinoa. Add squash and seeds. Spoons goat cheese all over and drizzle with sauce!
Eat it while the squash is still kinda warm, so good.
Send me your creations on Instagram @Maevatravelandfood. 🙂