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Winter Escarole Salad with Squash and Cheddar

Recipe photo courtesy of 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.

Source: Martha Stewart Living, February 2008


For the Salad

For the Dressing


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How would you rate this recipe?
  • MS12323611
    5 JAN, 2014
    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!

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