Description
Apple chunks, crispy bacon, roasted butternut squash, dried cranberries, glazed pecans and a goat cheese dressing turn ordinary into extraordinary with theses Mini Fall Wedge Salads with Goat Cheese Dressing.
Ingredients
Scale
Mini Fall Wedge Salads Ingredients:
- 3 little gem lettuce hearts, cut in half (or 2 butter leaf lettuce hearts cut into thirds or fourths, if big)
- Goat Cheese Dressing (see recipe below)
- 1 cup roasted butternut squash
- 1/2 cup chopped Honeycrisp apple
- 1/3 cup crumbled cooked bacon
- 1/4 cup chopped red onion
- 1/3 cup chopped glazed pecans
- 1/3 cup dried cranberries
- ⅓ cup crumbled goat cheese
- Fresh cracked black pepper
Goat Cheese Dressing Ingredients:
- ½ cup crumbled goat cheese, softened
- ½ cup mayonnaise
- ½ cup buttermilk
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
Instructions
- Bake the bacon and roast the butternut squash. To roast the butternut squash, preheat the oven to 425°F. Toss the cubed butternut squash with 1 tablespoon olive oil on a lightly greased baking sheet. Arrange in a single layer and sprinkle with sea salt. Roast until tender and lightly browned, about 25 minutes. Let cool for about 5 minutes after removing from the oven.
- Make the dressing: In a small bowl, mash the goat cheese with a whisk. Add the mayonnaise, buttermilk, honey, apple cider vinegar, pepper, and salt and whisk until well combined. If the dressing is too thick, stir in some more buttermilk to thin it out.
- Plate the halved lettuce hearts or wedges and drizzle each one with a few tablespoons of goat cheese dressing. Top each one with some butternut squash, apple, bacon, red onion, pecans, cranberries, goat cheese crumbles and fresh cracked black pepper.
- Serve cold and enjoy!