Fall Fried Goat Cheese Salad

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

In a medium mixing bowl combine butternut squash, 1 tbsp olive oil, nutmeg, and salt. Add to the prepared baking sheet in a single layer.

Bake for 20-22 minutes.

While the butternut squash is roasting, prepare the fried goat cheese by slicing the goat cheese in circles. You want to make sure the goat cheese is coming straight from the fridge and has not been sitting out on the counter. This helps keep the goat cheese firm.

In one shallow bowl add the flour, in another shallow bowl whisk in the egg, and then in a third shallow bowl add the panko breadcrumbs.

Dredge each goat cheese slice into the flour, then the egg wash (dripping off any excess), then coat in the panko breadcrumbs.

Place coated goat cheese on a plate or cutting board and freeze for 15-20 minutes.

Meanwhile, prepare your maple mustard vinaigrette by whisking together all of the ingredients in a jar or any air tight container. Cover with a lid and refrigerate until ready to use.

Add a generous amount of oil to a skillet over medium heat. Once hot add the goat cheese and cook until both sides are browned and crispy. It should only take 2-3 minutes per side. Add to a paper towel lined plate.

Assemble your salad by adding the spring mix to a serving tray or big salad bowl. Followed by the roasted butternut squash, chopped pear, candied pecans, pomegranate seeds and fried goat cheese. Drizzle on desired amount of the maple mustard vinaigrette. Enjoy!