First, slice the goat cheese log into even rounds about ½-3/4 inch thick (it might be easier to use floss or cheese wire).
In a shallow dish, generously drizzle olive oil over rounds. Add chopped, fresh rosemary and oregano. Place in fridge to marinate for 20-30 minutes.
Meanwhile, crack open your pomegranate. I like to removed the seeds in a bowl of water to avoid a mess.
Cut the kabocha in half and scrape out the seeds. On a microwave-safe plate, add a bit of water and place the halves cut side down. Microwave in 4 minute increments until the flesh becomes fork tender. (You could also roast at 375F for 45 minutes to 1 hour).
Toast two slices of bread and then blend into crumbs. Season with oregano, salt, and pepper.
Pre-heat oven (or toaster oven) to 350F.
Remove goat cheese rounds from marinade and coat with breadcrumbs. Bake for 10 minutes; broil for the last 2 minutes. Crispy on the outside, softer (but not melted) on the inside.
Whisk together the vinaigrette ingredients. Dress salad greens. Toss with chopped, warm kabocha (with skin), pomegranate seeds, and pepitas. Top each salad with one cheese round, while still warm.
Notes
I used a combination of baby kale, beet greens, swiss chard, and spinach. Look for something hearty that can hold up to a bit of heat. For the breadcrumbs, used two toasted slices of sprouted Ezekiel bread. Worked wonderfully!
Recipe by SOULBEET at https://soul-beet.com/grilled-goat-cheese-kabocha-squash-salad/
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