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.



For goat cheese

For honey-roasted pecans

For bacon

Apple cider vingaigrette


  • 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.

Join the conversation

What do you think?


Please read our commenting policies

Hide the conversation