Rating: 3.75 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

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.

Martha Stewart Living, December 2006

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Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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Reviews

4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0