A vibrant salad featuring warm goat cheese wrapped in phyllo, quinoa, roasted sweet potatoes, marinated onions, blackberries, pears, and toasted walnuts, all drizzled with a delectable blackberry vinaigrette.
1: Preheat the oven to 375F.
2: Unroll the sheets of phyllo dough on a flat surface and cover them with a slightly damp towel.
3: Place one sheet of phyllo on a board, brush lightly with melted butter, and sprinkle lightly with bread crumbs.
4: Place a second sheet of phyllo on top, brush with melted butter, and sprinkle with bread crumbs. Repeat until you have 4 sheets stacked up.
5: Cut the sheets in half crosswise to make 2 almost-squares.
6: Cut one of the goat cheeses in half horizontally, making 2 thin discs.
7: Place each disc in the center of one phyllo square, fold phyllo around cheese, and twist the excess into a topknot.
8: Brush the discs all over with melted butter and place on a sheet pan lined with parchment paper.
9: Continue with the remaining phyllo dough and goat cheese to make 4 additional packages.
10: Bake for 20 minutes, until the phyllo is lightly browned.
