This elegant frisée salad is bursting with flavor and is perfectly finished with creamy goat cheese and crispy toasted macadamia nuts and has just the slightest richness of truffle.
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I could be utterly content with a colorful, crunchy, bold salad for every meal. Some of my favorite salads don’t even have to include several ingredients, as long as it provides a satisfying punch of flavor and freshness.
But when a salad is going to be the star of our dinner, then I fill it with a variety of vegetables and toppings, intense in flavor and vivid in color. Honestly, this is one of those salads I can’t take my eyes off of. Weird maybe, but look at it. So stunning!This salad combines crisp bitter frisée, roasted butternut squash, sautéed shredded brussel sprouts, warm mushrooms, velvety goat cheese, and the essence of truffle…and let me tell you, it is decadent!!Now, if you would ask anyone else in my family, then they would probably not agree. I am the only goat cheese lover in the house. And truffle is just one of those things I think you like or not. My kids do not.
Sometimes though, after a long day, this mama just doesn’t care. Stinky salad I want, then stinky salad I will make. So, I’ll supplement this with some salmon or chicken and everyone will be happy again.
This salad comes together quickly and I can use the same sauté pan for all the toppings. While the butternut squash is roasting, I thinly slice the brussel sprouts and sauté them until they just start to brown but maintain their bright green color.
While the brussel sprouts and squash cool, I slice and begin to sauté a variety of mushrooms.While no truffle oil is a substitute for the real thing, I toss some with all the salad ingredients. With this salad, it’s the flavor I crave, warm and hearty for a cool winter night.
Just before serving, I mix in the mushrooms. The frisée stays firm even after being tossed with the warm mushrooms so I get my desired crunch that I look for in a salad.
I am one satisfied mama.
For more seasonal salad recipes, try my Autumn Acorn Squash Pasta Salad or my Autumn Kale Salad with Roasted Grapes and Butternut Squash.
Do you have a warm salad that you crave?
- 1 bunch of frisée
- 1 pint brussel sprouts thinly sliced
- olive oil
- 1 butternut squash cubed into 1 inch pieces
- mixed variety of mushrooms adjust amount to your liking
- goat cheese
- macadamia nuts toasted and roughly chopped
- truffle oil
- aged balsamic
- truffle salt
Preheat oven to 350 degrees.
Add cubed butternut squash to a baking sheet. Toss with olive oil, salt and pepper.
Roast for 20-25 minutes or until soft and just beginning to brown.
Saute thinly sliced brussel sprouts in a oiled pan over medium-high heat until just beginning to brown but maintains it bright green color. Remove from heat and place on plate to cool.
Toast macadamia nuts in the same pan for a 2-3 minutes. Remove and let cool before chopping.
Remove squash and let cool.
Saute the mushrooms in the same pan with some olive oil until done.
Toss all ingredients in a bowl and drizzle on some truffle oil.
Place on platter and drizzle the balsamic over it.
Sprinkle the goat cheese and the macadamia nuts on top and add some truffle salt.