I made this Autumn Thyme Wedge Salad a couple weeks ago and have been dying to share it with you. It has so many wonderful seasonal flavors that it sings of Autumn Thyme. The star of the salad were the Warm Goat Cheese Fritters. They were so good they deserved their own recipe post (and so delayed the introduction of our newest wedge salad recipe).
These lovelies were pictured this morning just as the sun peaked out from behind a week’s worth of rain clouds. Our Warm Goat Cheese Fritters are perfectly crispy on the outside and smooth and creamy on the inside. They were a wonderful addition to our newest wedge salad.
I started dreaming of the layers of flavor I would add to our Autumn Thyme Wedge Salad days in advance. Thyme roasted diced butternut squash, apple and onion make me think of Fall and stuffing, two of my favorites.
Warm soft boiled eggs, thick cut applewood smoked bacon, cumin toasted pumpkin seeds, homemade croutons, crispy sage leaves…. I threw all my favorite flavors at this salad.
All this salad needed was the perfect dressing to tie all these flavors together. I decided to make an apple cider sage brown butter vinaigrette. I’m
very fond of infatuated with sage brown butter and the addition of apple cider vinegar sounded wonderful. And it was. It just wasn’t the right dressing for a wedge salad.
- 4 iceberg lettuce wedges
- 1 apple (I used Gala), cored and diced
- 1 small butternut squash, peeled and diced
- 1 medium onion, diced
- 3-4 sprigs fresh thyme
- 3 Tbl. olive oil, divided
- salt & pepper
- 4 slices applewood smoked bacon, cooked crispy
- ½ cup pumpkin seeds (I used pepitas)
- 1 tsp. cumin
- 4 soft boiled eggs
- 1½ cups cubed day old crusty bread
- 2 Tbl. butter, melted
- 8 Warm Goat Cheese Fritters (see recipe link in post)
- Favorite thick & creamy dressing
- Preheat oven to 375 degrees.
- Toss diced apple, butternut squash, and onion with 2 Tbl. olive oil, salt & pepper. Spread in a single layer on a cooking spray coated baking sheet. Roast for 25-35 minutes until veggies are tender.
- Meanwhile, toss bread cubes in melted butter. Spread onto one side of shallow baking sheet. Combine pumpkin seeds with remaining tablespoon olive oil and cumin. Spread onto other side of baking sheet. Bake for 8-10 minutes or until croutons begin to brown.
- Bring a medium pot of water to a boil. Add eggs and simmer for 5 minutes (for soft boiled). Remove from heat drain and run under cool water for a minute. Peel.
- Prepare Warm Goat Cheese Fritters, according to recipe link in post.
- Plate one iceberg wedge on each plate. Top with a generous spoonful of thyme roasted veggies, a sprinkle of cumin roasted pumpkin seeds, croutons, and crumbled crispy bacon. Add two warm goat cheese fritters and a sliced soft boiled egg. Top with favorite thick & creamy dressing.
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