Winter Escarole Salad with Squash and Cheddar

Name: Winter Escarole Salad with Squash and Cheddar
Ingredients: 1 small butternut squash (about 2 pounds), peeled, seeded, and cut into 1 ½-inch pieces; 1 tablespoon extra-virgin olive oil; 0.5 teaspoon coarse salt; Freshly ground pepper, to taste; 1 Granny Smith apple, quartered, cored, and thinly sliced; 1 head escarole, torn into 2-inch pieces; 2.5 ounces sharp cheddar cheese, thinly sliced or shaved into ribbons with a vegetable peeler; 2 tablespoons white-wine vinegar; 2 teaspoons Dijon mustard; 1 teaspoon packed light-brown sugar; 0.25 teaspoon coarse salt, plus more, to taste; Freshly ground pepper, to taste; 3 tablespoons extra-virgin olive oil

1 Review

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

10

Slices of sharp cheddar and green apple top this salad. You can roast the squash, slice the cheese (keeping it covered so it doesn't dry out), and make the dressing a couple of hours ahead, but you'll need to slice the apple and assemble the salad just before serving.

Ingredients

For the Salad

1 small butternut squash (about 2 pounds), peeled, seeded, and cut into 1 ½-inch pieces
1 tablespoon extra-virgin olive oil
½ teaspoon coarse salt
Freshly ground pepper, to taste
1 Granny Smith apple, quartered, cored, and thinly sliced
1 head escarole, torn into 2-inch pieces
2 ½ ounces sharp cheddar cheese, thinly sliced or shaved into ribbons with a vegetable peeler

For the Dressing

2 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1 teaspoon packed light-brown sugar
¼ teaspoon coarse salt, plus more, to taste
Freshly ground pepper, to taste
3 tablespoons extra-virgin olive oil

Directions

For the salad: Preheat oven to 425 degrees. Toss squash with oil, salt, and pepper on a rimmed baking sheet. Roast until tender and caramelized, 20 to 25 minutes. Let cool completely on a wire rack.
Make the dressing: Whisk together vinegar, mustard, sugar, 1/4 teaspoon salt, and pepper. Add oil in a slow, steady stream, whisking until emulsified.
Gently toss squash, apple, escarole, and half the cheese in a large serving bowl. Season with salt and pepper. Drizzle with dressing, and toss again. Top with remaining cheese.