No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chicory Salad with Maple-Roasted Acorn Squash

  • Servings: 12
Chicory Salad with Maple-Roasted Acorn Squash

Source: Martha Stewart Living, December 2006


  • 1 acorn squash (about 1 3/4 pounds), halved, seeded, and cut into 2-by-1/4-inch pieces
  • 7 tablespoons hazelnut oil
  • 3 tablespoons plus 1 teaspoon pure maple syrup
  • Coarse salt and freshly ground pepper
  • 1 teaspoon sherry vinegar
  • 2 teaspoons fresh lemon juice
  • 2 heads frisee, separated into small pieces
  • 1 head escarole, coarsely chopped
  • 1/2 cup hazelnuts, toasted, skins removed


  1. Preheat oven to 375 degrees. Toss squash with 1 tablespoon oil and the syrup, and season with salt and pepper. Arrange on a rimmed baking sheet. Roast, flipping once, until golden brown and tender, about 20 minutes; set aside.

  2. Whisk vinegar, lemon juice, and 1/4 teaspoon salt in a bowl. Pour in remaining 6 tablespoons oil in a slow, steady stream, whisking. Season with pepper.

  3. Just before serving, toss greens and squash with dressing, and arrange on a platter. Sprinkle with hazelnuts.

Reviews (0)

Related Topics