Roasted Fall Vegetable Salad
Ingredients:
Vegetables:
Vegetables:
1 lb small potatoes,
cut into 4-8 wedges, depending on size.
1/4 butternut squash, seeded, peeled, and cut into wedges about the same size as potatoes
2 sweet red bell peppers, cored, seeded, ribbed, and cut into wedges, likewise
1 Tbsp fresh minced rosemary
1 clove garlic, peeled and minced
2 Tbsp extra virgin olive oil
1/2 tsp fine sea salt (or to taste)
Freshly ground black pepper, to taste
Goat Cheese:
Two 1-inch thick slices of fresh, mild goat cheese, from a log 2-inches in diameter
2 Tbsp all-purpose flour
2 Tbsp fine dry bread crumbs or panko
1/2 tsp fine sea salt
2 Tbsp extra virgin olive oil
Salad:
Directions:
1. To prepare vegetables for roasting, in a large bowl, toss together potatoes, squash, pepper, rosemary, garlic, oil, salt, and pepper.
2. Arrange vegetables evenly on an edged baking sheet. Roast at 350
degrees F for about 15-20 minutes, until vegetables are tender and
beginning to caramelize. Remove from the oven and let cool. (Note: this
can be done ahead of time by cooking, refrigerating, and then bringing
back to room temp before serving.)
3. Prepare the vinaigrette and refrigerate.
4. To prepare the goat cheese, in a small bowl, whisk together flour, bread crumbs, and salt.
5.
Just before serving, coat each slice of goat cheese in the flour
mixture. Heat 2 Tbsp of oil in a small skillet and saute goat cheese for
about 2 minutes on each side, or until nicely browned and warmed
through.
6. While cheese is cooking, toss the salad greens in a large bowl with enough of the vinaigrette to coat each leaf.
7. Remove the goat cheese from the pan and pat lightly with paper towel to remove excess oil.
8.
Arrange the warm goat cheese in the middle of a large plate (or one on
each of two plates, depending on how you're serving the dish), and then
arranged the dressed baby greens around them.
9. Quickly toss the vegetables with a little vinaigrette and arrange atop the greens.
10. Optional: Top with candied walnuts or pecans, black pepper, and a sprig of fresh Rosemary for garnish. Serve immediately.