Food & Cooking Recipes Salad Recipes Chicory Salad with Maple-Roasted Acorn Squash 3.8 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 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. Ingredients 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 Directions 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. 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. Rate it Print