Harvest Salad with LaClare Blueberry Goat Cheese
This harvest salad makes the perfect quick and healthy dinner. Tangy and sweet LaClare Rolled Blueberry and Vanilla goat cheese log pairs perfectly with spicy arugula and rich salmon to create a flavorful and balanced meal.
- 1 log LaClare Rolled Blueberry Vanilla goat cheese crumbled
- 1 package arugula about 5-6 cups
- 1 butternut squash peeled and cut into 1 inch pieces
- Few sprigs thyme leaves separated
- 1 lb salmon
- 1/2 cup walnuts toasted
- 1/4 cup parsley chopped
- 1 lemon juiced
- Olive oil
- 1 tbsp butter
Preheat the oven to 400F. Toss the butternut squash with a drizzle of olive oil, salt and pepper. Arrange on a parchment lined sheet in a single layer. Roast for 20-25 minutes, until caramelized.
Heat the butter in a medium nonstick skillet. Pat the salmon dry and season with salt, pepper, and thyme leaves. Place the salmon skin side up in the skillet, cook on medium-high heat until the salmon has started to brown (5-6 minutes). Flip the salmon and place the pan in the oven. Bake for 10-15 additional minutes. Remove from the oven and let rest before flaking into bite size pieces.
Whisk together the lemon juice with 1/4 cup olive oil. Season to taste.
Plate the arugula on a large platter (or bowl). Follow with the roasted squash, flaked salmon, toasted walnuts and crumbled goat cheese. Toss with the lemon dressing and a sprinkle of chopped fresh parsley. Enjoy!