Autumn Thyme Wedge Salad {with Warm Goat Cheese Fritters}
Ingredients
- 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
- 1/2 cup pumpkin seeds I used pepitas
- 1 tsp. cumin
- 4 soft boiled eggs
- 1 1/2 cups cubed day old crusty bread
- 2 Tbl. butter melted
- 8 Warm Goat Cheese Fritters see recipe link in post
- Favorite thick & creamy dressing
Instructions
- 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.
To serve...
- 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.