Chicory Salad with Maple-Roasted Acorn Squash


This salad combines crisp chicory with slices of oven-roasted acorn squash. A kiss of maple syrup draws out the natural sweetness of the squash. An aromatic hazelnut vinaigrette can be drizzled over the dish.


  • 1 acorn squash (about 1 ¾ pounds), halved, seeded, and cut into 2-by-¼-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

  • ½ 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.

Cook's Notes

Dress greens just before serving so they won't wilt, or offer the dressing on the side.

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