Ontario Blue Cheese Crisps with Roasted Squash & Pear Salad

Name: Ontario Blue Cheese Crisps with Roasted Squash & Pear Salad
Ingredients: 1/4 cup (60 mL) canola oil, divided; 2 cups (500 mL) chopped squash; 1 tsp (5 mL) chopped fresh thyme; 1/4 tsp (1 mL) each salt and pepper; 2 small cloves garlic, minced; 3 tbsp (45 mL) white wine vinegar; 6 cups (1.5 L) spring mix greens; 2 Bartlett or Bosc pears, cored and thinly sliced; 1 shallot, thinly sliced; 3/4 cup (175 mL) crumbled Ontario blue cheese (4 oz/125 g); 1/3 cup (75 mL) Ontario butter, softened; 1 cup (250 mL) all-purpose flour; 1 tsp (5 mL) chopped fresh thyme; 1/4 tsp (1 mL) pepper; Pinch of salt

Emily Richards Nov 10 2021

Inspired

1 hr 48 Min

Serves 6 (Yields about 30 Crisps)

Has the cold weather got you blue? Don’t worry, we’ve got you! This colourful salad will help brighten your day and your table spread. Made with Ontario blue cheese, this Blue Cheese Crisps with Roasted Squash & Pear Salad recipe by Chef Emily Richards delivers all the flavours of winter - without the cold temperatures!

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Wine Pairing

Pair this amazing dish with any VQA Ontario Cab Franc, its high acidity and medium tannins perfectly complement the rich fattiness of most cheeses!

Please enjoy responsibly.

Ontario Cheese & Wine Winter Pairings created in partnership with the Ontario Wine Marketing Association

Prep 20 Min

Cook 13 Min

Bake 15 min

Chill 1 hr

Ingredients

1/4 cup (60 mL) canola oil, divided Checkbox selected

2 cups (500 mL) chopped squash Checkbox selected

1 tsp (5 mL) chopped fresh thyme Checkbox selected

1/4 tsp (1 mL) each salt and pepper Checkbox selected

2 small cloves garlic, minced Checkbox selected

3 tbsp (45 mL) white wine vinegar Checkbox selected

6 cups (1.5 L) spring mix greens Checkbox selected

2 Bartlett or Bosc pears, cored and thinly sliced Checkbox selected

1 shallot, thinly sliced Checkbox selected

Blue Cheese Crisps

3/4 cup (175 mL) crumbled Ontario blue cheese (4 oz/125 g) Checkbox selected

1/3 cup (75 mL) Ontario butter, softened Checkbox selected

1 cup (250 mL) all-purpose flour Checkbox selected

1 tsp (5 mL) chopped fresh thyme Checkbox selected

1/4 tsp (1 mL) pepper Checkbox selected

Pinch of salt Checkbox selected

The Devil's Rock

The Devil's Rock by Thornloe Cheese is sealed in a black wax casing. It's creamy and slightly sharp in taste, but not as strong as some traditional blue cheeses. It's ideal for salads, soups, sauce and pastas, and on a gourmet cheese tray.

Method

Step 1

Blue Cheese Crisps - In a food processor, pulse together cheese and butter. Add flour, thyme, pepper and salt and whirl until dough starts to form a ball. Gather dough and shape into an 8 inch (20 cm) log. Wrap in plastic wrap and refrigerate for about 1 hour or until firm.

Step 2

Line a baking sheet with parchment paper. Preheat oven to 350ºF (180ºC).

Step 3

Cut into 1/2-inch (1 cm) thick slices and place on prepared pan and bake for about 15 minutes or until light golden. Let cool completely.

Step 4

Meanwhile, in a large skillet, heat 2 tbsp (30 mL) of the oil over medium high heat. Sauté squash, thyme, salt and pepper for 5 minutes or until starting to brown. Reduce heat to medium; add garlic and cook, stirring frequently for about 8 minutes or until tender and golden. Remove from heat and let cool slightly. Stir in remaining oil and vinegar.

Step 5

In a large serving bowl toss together greens, pears and shallot. Drizzle with squash and dressing until coated. Divide greens among 6 plates. Crumble Blue Cheese Crisps slightly and sprinkle over salads to serve.

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Written By

Emily Richards

Chef, Professional Home Economist + Cookbook Author

Highly experienced and well-regarded Professional Home Economist, Emily Richards has an extensive know-how in the Food Industry which is strengthened with her Bachelor of Science, Home Economics specializing in Food and Nutrition from the University of Western Ontario and many years of experience in the food world.

Emily has authored and co-authored many cookbooks and continues to create recipes for notable magazines, newspapers and companies. Emily also appears across the web presenting recipes that are easy to prepare for busy families and enjoy together.

Emily continues to appear across the country presenting recipes, easy cooking and entertaining ideas, always promoting her passion for food and inspiring people to get in their kitchens and cook!

Emily's career has taken her from restaurant and hotel kitchens, Canadian Living Test Kitchen and Food Network cooking shows to media and TV celebrity chef. Throughout this time she has always stayed true to her love of good food and getting people interested in cooking and enjoying great flavours.