Winter Escarole Salad with Squash and Cheddar

Photo: James Merrell

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.


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


  1. 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.

  2. Make the dressing: Whisk together vinegar, mustard, sugar, 1/4 teaspoon salt, and pepper. Add oil in a slow, steady stream, whisking until emulsified.

  3. 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.

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