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

The robust and earthy taste of the reduced apple cider makes for a flavorful dressing made only from a few ingredients.
Course Salad
Cuisine American
Keyword apple, apple cider, butternut squash, goat cheese, grain bowl, kale, quinoa
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 1044kcal

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
US Customary - Metric

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.

Nutrition

Calories: 1044kcal | Carbohydrates: 50g | Protein: 22g | Fat: 86g | Saturated Fat: 20g | Polyunsaturated Fat: 35g | Monounsaturated Fat: 27g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 575mg | Potassium: 987mg | Fiber: 7g | Sugar: 13g | Vitamin A: 18574IU | Vitamin C: 86mg | Calcium: 420mg | Iron: 5mg