Past Recipes
Crispy Goat Cheese Salad

Crispy Goat Cheese Salad with Roasted Delicata Squash and Warm Shallot Vinaigrette

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After entirely too many months of waiting, we’re finally reunited with one of our favorite ingredients: delicata squash! With its delicate skin (get it?) and slightly nutty flavor, this squash pairs very well with all kinds of ingredients. Here, it’s roasted alongside earthy cremini mushrooms, then tossed in a warm shallot vinaigrette with baby spinach. And, because delicata deserves something truly special, the salad is finished with crispy, crunchy, and very creamy seared goat cheese. Delicata date night is here!
  • < 600 Calories
  • Vegetarian
  • Past Favorite
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • ground cumin
    • 1 teaspoon
    • ground cumin
  • cremini mushrooms
    • 6 ounces
    • cremini mushrooms
  • shallot
    • 1
    • shallot
  • Aleppo pepper
    • 1/4 teaspoon
    • Aleppo pepper
  • panko breadcrumbs
    • 1/4 cup
    • panko breadcrumbs
  • Dijon mustard
    • 2 packets
    • Dijon mustard
  • Champagne vinegar
    • 1 tablespoon
    • Champagne vinegar
  • goat cheese
    • 2 ounces
    • goat cheese
  • delicata squash
    • 1
    • delicata squash
  • baby spinach
    • 5 ounces
    • baby spinach

What You’ll Need

  • eggs
  • olive oil
  • black pepper
  • kosher salt
  • baking sheet
  • 10" medium nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Peel shallot and thinly slice. Wipe mushrooms clean with a damp paper towel and quarter. Rinse squash and halve lengthwise. Scoop out seeds and discard, then cut crosswise into ½-inch slices. Unwrap goat cheese, place on a plate, and refrigerate until ready to use. 

  2. Roast Vegetables

    Roast Vegetables

    On a baking sheet, toss mushrooms and squash with spice mix, 1½ tablespoons olive oil, ½ teaspoon salt and black pepper as desired. Arrange in a single layer, transfer to oven, and roast until tender, about 15 minutes. 

  3. Make Vinaigrette

    Make Vinaigrette

    While vegetables roast, heat 1 teaspoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add shallot and cook until soft, about 5 minutes. Transfer to a large bowl. Whisk in Champagne vinegar and 1 packet mustard. Whisking continuously, slowly add 3 tablespoons olive oil until fully combined. Season with ⅛ teaspoon salt and black pepper as desired. Set aside.

  4. Crust Goat Cheese

    Crust Goat Cheese

    Place breadcrumbs on a plate and season with ¼ teaspoon salt and black pepper as desired. In a medium, shallow bowl, whisk together 1 egg and remaining mustard. Season goat cheese all over with ¼ teaspoon salt and black pepper as desired. Dip in egg mixture, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.

  5. Sear Goat Cheese

    Sear Goat Cheese

    Wipe pan from shallot clean and add 1 tablespoon olive oil over medium heat. When oil is shimmering, add goat cheese and sear until bottom is golden and crisp, about 4 minutes. Flip and sear until crust is browned on both sides, 2-3 minutes more. Transfer to a paper towel-lined plate to drain.

  6. Plate Squash

    Plate Squash

    Add roasted vegetables and spinach to bowl with vinaigrette and toss to coat. Divide between 2 plates, top with crispy goat cheese, and you're good to go.

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