Vegetarian

Spring into Summer Salad Series: Butternut Squash & Goat Cheese

HEY GANG – Today we’re talkin’ SALAD. It’s been a minute since I last posted and for that, I’m sorry! I could lie and say I’ve been busy but the reality is, is I was sick for a good portion of last week and lacked the motivation to do anything but get to work and get some running in (when I was feeling better). So because of my time-off from the blog, I’ve had the time to brainstorm a few fun things and the first being: a SPRING INTO SUMMER SALAD SERIES! That’s right. And we’re kickin’ off the series with a Butternut Squash and Goat Cheese Salad! I L-O-V-E this salad SO MUCH. I could eat it nearly every day.

I got inspiration for this salad from a few different places:
  • The first place is Chrissy Teigan’s (old?!?!) website So Delushios – I’d link it but I’m pretty sure she took it down since she’s got the cookbook thang going on now. Now I’m like “well that’s really disappointing” because I think her version of this salad is amazing. When I first made it, I ate it for an entire week. And then I made it again. And again. With some different variations but always containing the two most important components: butternut squash and freakin’ goat cheese
  • My second source of ~inspo comes from a restaurant in Washington DC. This salad. LORD. THIS SALAD. It had CORN-FREAKIN-BREAD CROUTONS! AND GOAT CHEESE! I had this salad in early 2016 on mine and Matt’s first trip to DC and promptly forgot about it. It wasn’t until I was SEARCHING for “the restaurant back home” for cornbread croutons that I realized how good it was. I could not, for the life of me, remember where I ate this amazing salad until we returned to the same restaurant in late-2016 AND I TREATED MYSELF. And I had to recreate the cornbread and goat cheese combo back home.
And now?

And now here we are, March 2017 – FINALLY DOIN’ IT! I put both of my ~inspo salads together to create one, crave-worthy salad. It is packed to the brim with vitamins and minerals from all of the fixins’ and greens – but the creaminess of the goat cheese combined with the comfort from the cornbread croutons makes for one hearty, but healthy, salad.

Should we get to the recipe now? I think we should. Please. Please excuse my photography. I’ve said it once and I’ll say it again: IT’S A WORK IN PROGRESS. And I took these photos with my phone camera since my camera SD card is MISSING IN ACTION and I’ve been too lazy to actually look and/or buy a new one. Sue me. (Don’t).

My recipe calls for a giant salad so you can enjoy leftovers or share with a group but feel free to scale it down for single-servings.

[pb=recipe]