Butternut Squash, Quinoa & Kale Salad with Warm Goat Cheese

When preparing for the barrage of winter dinner parties that lie ahead I often turn to a kale salad because the tough leaves can be dressed ahead of time and sit for a few hours without wilting. With the addition of the quinoa this salad is even substantial enough to serve as a vegetarian entrée.

The robust and earthy taste of the reduced apple cider makes for a flavorful dressing made only from a few ingredients. The addition of the cider vinegar to the dressing helps to cut through the rich flavor of the kale. Battering and frying the goat cheese adds the right about of crispiness in place of croutons.

Butternut Squash, Quinoa & Kale Salad with Warm Goat Cheese

Key Ingredients in This Recipe

• Butternut squash – Butternut squash has a sweet nutty taste similar to pumpkin. The flavor is complimented by the kale and creamy goat cheese in this recipe.
• Kale – Kale can be tough if served immediately. I toss the kale in dressing that is then “massage it in” so that as the kale sits it becomes tender. The kale can even be prepped earlier in the day and left to sit. Unlike other greens it won’t become soggy!
• Goat cheese – Also known as chèvre, is a creamy, mild cheese made from goat’s milk. This cheese has a tart, tangy flavor and actually has many different varieties. The most common goat cheese in America is fresh chèvre found in log form. In this recipe I cut and batter slices of the log of before frying it until crispy. The cheese softens but does not melt as it cooks.
• Quinoa – Quinoa is a whole grain cooked similar to rice. I cook quinoa in chicken stock for added flavor but you can substitute water in a pinch. There are a few different types but white quinoa is the most common.

How to Make Butternut Squash, Quinoa & Kale Salad

For the dressing:

1. Reduce apple cider. In a small saucepan over medium bring the apple cider to a boil and reduce until about 2 tablespoons remain.
2. Make apple cider vinaigrette. Let cool then in a medium mixing bowl whisk together the reduced cider with the cider vinegar, shallot, mustard, and olive oil. Season to taste with salt and pepper.

For the quinoa and kale salad:

1. Roast squash. Preheat the oven to 400ºF. Toss the squash in the olive oil and spread in a single layer on an aluminum-foil lined baking sheet. Season with salt and pepper. Roast until the squash is tender and lightly golden brown, about 25 minutes.
2. Cook quinoa. Heat a medium saucepan over medium heat then add the quinoa and chicken stock. Bring to a boil then reduce the heat to medium-low and let simmer, stirring occasionally, until all the stock has been absorbed, about 15 minutes.
3. Fluff quinoa. Fluff the quinoa with a fork.
4. Assemble. In a large salad bowl toss together the squash, quinoa, and kale and set aside.

For the warm goat cheese:

1. Create goat cheese medallions. Cut the goat cheese into ¼-inch medallions. Add the milk to one shallow bowl and the breadcrumbs to another shallow bowl.
2. Coat the goat cheese in breadcrumbs. Working one at a time, dip the goat cheese in the milk then press gently into the breadcrumbs to coat on both sides. Continue with the remaining goat cheese medallions and set aside.
3. Fry the goat cheese. Heat a medium sauté pan over medium heat, add the vegetable oil and heat through. Working a few at a time, fry the goat cheese until golden brown on both sides, about 5 minutes.

To serve:

1. Assemble and serve. Add the dressing to the salad and massage into the kale. Toss until evenly coated. Serve with the goat cheese on top.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Crab Salad with Popped Quinoa and Tarragon Dressing
• Mexican-Inspired Kale Salad
• Kale Caesar Salad with Crispy Shrimp

Butternut Squash, Quinoa & Kale Salad with Warm Goat Cheese and Apple Cider Vinaigrette

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Serves 4

US Customary – Metric

Ingredients:

For the dressing:

• ¾ cup apple cider
• 2 tablespoons apple cider vinegar
• 1 tablespoon diced shallot
• 1 teaspoon Dijon mustard
• 2 tablespoons extra-virgin olive oil
• Kosher salt, as needed
• Freshly ground black pepper, as needed

For the quinoa and kale salad:

• 3 cups diced butternut squash
• 2 tablespoons extra-virgin olive oil
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• ½ cup white quinoa
• 1 cup chicken stock
• 4 cups chopped kale

For the warm goat cheese:

• 8 ounce log goat cheese
• 1 cup whole milk
• ½ cup Italian breadcrumbs
• 1 cup vegetable oil

Instructions:

For the dressing:

• In a small saucepan over medium bring the apple cider to a boil and reduce until about 2 tablespoons remain.
• Let cool then in a medium mixing bowl whisk together the reduced cider with the cider vinegar, shallot, mustard, and olive oil. Season to taste with salt and pepper.

For the quinoa and kale salad:

• Preheat the oven to 400ºF (200ºC). Toss the squash in the olive oil and spread in a single layer on an aluminum-foil lined baking sheet. Season with salt and pepper. Roast until the squash is tender and lightly golden brown, about 25 minutes.
• Heat a medium saucepan over medium heat then add the quinoa and chicken stock. Bring to a boil then reduce the heat to medium-low and let simmer, stirring occasionally, until all the stock has been absorbed, about 15 minutes.
• Fluff the quinoa with a fork.
• In a large salad bowl toss together the squash, quinoa, and kale and set aside.

For the warm goat cheese:

• Cut the goat cheese into ¼-inch medallions. Add the milk to one shallow bowl and the breadcrumbs to another shallow bowl.
• Working one at a time, dip the goat cheese in the milk then press gently into the breadcrumbs to coat on both sides. Continue with the remaining goat cheese medallions and set aside.
• Heat a medium sauté pan over medium heat, add the vegetable oil and heat through. Working a few at a time, fry the goat cheese until golden brown on both sides, about 5 minutes.

To serve:

• Add the dressing to the salad and toss until evenly coated. Serve with the goat cheese on top.

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