This is one of those quick meals that I love to make during that time of transition between summer and fall. You could substitute almost any ingredient for what is locally in season- strawberries for instance, could easily replace the blueberries. But, remember to keep those earthy staples of crumbled goat cheese and hazelnuts/pecans, its what keeps the salad substantial enough for an entree as oppose to a side dish or starter.
One large romaine heart
One large yellow squash
1 cup wild blueberries
1/2 cup goat cheese crumbles
One large ripe orange
1/4 tspn minced garlic
1 tspn white or apple cider vinegar
Handful of chopped hazelnuts/pecans
Salt and Pepper to taste
In a large bowl add chopped romaine hearts, peeled and chopped yellow squash, I don't remove the seeds but you can certainly do it if that is what you prefer, and wild blueberries.
In a separate dish zest and juice one large orange, add one teaspoon of vinegar, and 1/4 teaspoon of minced garlic, whisk while slowly adding olive oil. You'll want the mixture to homogenize, when you reach that perfect vinaigrette consistency stop whisking and salt and pepper to taste.
Dress your salad with half a container of fresh goat cheese crumbles and a large handful of chopped hazelnuts/pecans and toss with dressing. Goat cheese is stickier than most cheeses so if its been sitting out while you have been dressing your salad add it last, or right before serving, you don't want a huge conglomerate of goat cheese in the middle of your salad).
Enjoy! Save any remainder dressing in the fridge, it makes an excellent fish marinade!