Harvest Salad with Fried Goat Cheese

This is the perfect salad to have on your Thanksgiving table. It’s full of fall flavors and fried cheese.. I mean what could get better than that?!

For this recipe, I used my Air Fryer to fry the goat cheese, but you could also fry them in oil. Both directions are given in the recipe below. This step will need to be done in advance in order to freeze them before frying them. I highly recommend preparing them the day before, so that the salad can come together quickly the day of.

Makes 4 servings.

Prep Time: 15 minutes plus overnight to freeze goat cheese balls

Total Cook Time: 40 minutes

Ingredients:

For the Squash

• 1 medium delicata squash, deseeded and cut into 1/2 inch moons

• 2 Tbsp maple syrup

• 1 tsp kosher salt

• 1/8 tsp cayenne pepper

• 1 Tbsp olive oil

For the Goat Cheese Balls

• 11 oz goat cheese, cold

• 1 egg, beaten

• 1/2 c panko breadcrumbs

• 2 Tbsp onion powder

• 1/2 tsp red pepper flakes

• non-stick spray

For the salad

• 8 c lacinato kale, rinsed, stems removed and cut into bite sized pieces

• 1 c radicchio, rinsed and cut into bite sized pieces

• 1/2 c pomegranate seeds

• 2 Tbsp microgreens (optional)

• 1 red apple, sliced thin

• 1 green apple, sliced thin

• 2 Tbsp lemon juice

• 1/2 Tbsp olive oil

• 1/4 tsp kosher salt

For the dressing

• 1/4 c olive oil

• 1/4 c maple syrup

• 2 Tbsp apple cider vinegar

• 2 Tsp dijon mustard

• Salt and pepper to taste

Instructions:

1. Prep goat cheese balls at least 2 hours before serving - 1 day before. Divide the goat cheese log into 8-9 even pieces. Roll each piece into a ball. In separate bowls, prepare the egg and breadcrumbs. In one bowl, add the beaten egg. In the second bowl, mix the breadcrumbs, onion powder, and red pepper flakes. Roll each goat cheese ball into the egg, followed by the breadcrumb mixture. Store the coated goat cheese balls in an airtight container in the freezer for 2 hours - 1 day.

2. Preheat your oven to 375*F.

3. In a large bowl, mix all squash ingredients, making sure to coat each piece well. Bake for 25 minutes, flip, and bake for an additional 10 minutes.

4. Air Fryer Method

   Heat the air fryer to 390*F. Take coated goat cheese balls out of the freezer. Remove the grill pan from the inside of the air fryer. Spray the inside of the air fryer with non-stick spray and lightly spray each goat cheese ball. Cook the goat cheese balls for 8 minutes, or until golden.

   Traditional Fry Method

   In a large saucepan, heat 2 inches of neutral oil. Carefully place the goat cheese balls into the hot oil, and fry them over high heat. Turn them occasionally, until golden and crisp, about 2 minutes.

5. Chop kale and radicchio. Massage leaves with 1 Tbsp lemon juice, 1/2 Tbsp olive oil, and a pinch of salt. This will help to tenderize the leaves and break up the fibrous kale.

6. In a small bowl, whisk all dressing ingredients. Set to the side.

7. In a serving bowl, add kale and radicchio. Top with squash, pomegranate seeds, fried goat cheese balls, sliced apples, and microgreens. Serve with the dressing on the side. Enjoy!

Did you make this? Tag your pictures with @forlemonsake!