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.

Martha Stewart Living, February 2008


Credit: James Merrell

Recipe Summary



For the Salad
For the Dressing


Instructions Checklist
  • 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.


Reviews (1)

Rating: Unrated
I brought this yesterday to a pot luck brunch. It was a BIG HIT (there were no left overs). I cut up the apples before, but covered them in a little bit of dressing to keep them from browning on the way to the brunch. The recipe was very simple and came together really well. I did add a pinch or two more sugar to the salad dressing because it tasted too vinegary at first. Other than that I made no additional changes. I will 100% be making this again!