Butternut squash, baby kale, bacon, tempura fried goat cheese salad

Chef, Lauren Mozer introduces her butternut squash, baby kale, bacon, tempura fried goat cheese salad. A very healthy choice that will satisfy your cravings.

Serves
8-10

INGREDIENTS

For goat cheese

For honey-roasted pecans

For bacon

Apple cider vingaigrette

METHOD

  • In a bowl, toss butternut squash with olive oil, sage, thyme, and sea salt.
  • Preheat oven to 425 degrees.  Roast cubed squash for 15-20 minutes are until golden brown and softened.  Let cool.

For goat cheese:

  • Remove goat cheese from packaging.  Section into 8-10 equal sized rounds (hockey puck shaped).  Have three small to medium sized bowls.  Put flour in one bowl.  Put panko breadcrumbs in one bowl.
  • Crack 2 eggs and mix them in the third bowl.  In the following order, bread the goat cheese medallions:  flour, egg wash, panko breadcrumbs.  Make sure each medallion is sufficiently covered.
  • Just before plating, heat oil in a sauté pan until almost smoking.  Fry goat cheese medallions until golden brown.  Place on paper towel and season with salt.

For honey-roasted pecans:

  • Preheat oven to 350 degrees.  In a bowl, mix all ingredients listed above.  Be sure each pecan is equally coated in the sticky sugar coating.
  • Line a baking sheet with parchment paper.  Put the coated nuts on the baking sheet and make sure they are spread evenly, without clumping.
  • Bake at 350 until bubbling, about 15-20 minutes.
  • Let the pecans cool until touching them.  Then break them up into individual pieces.

For bacon:

  • Preheat oven to 350 degrees.  Line baking sheet with parchment paper.  Place bacon on baking sheet in strips.  Bake until crispy and golden.

Apple cider vinaigrette:

  • Add ingredients into a mixing bowl and mix together until fully emulsified.
  • Adjust for seasoning with salt & pepper.
  • Add additional honey of you think it should be sweeter, or more balsamic vinegar if you like it tangy.

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