ROASTED SQUASH, CHESTNUT, AND CHICORY SALAD WITH CRANBERRY VINAIGRETTE
Categories Salad Leafy Green Vegetable Side Roast Thanksgiving Wheat/Gluten-Free Cranberry Bacon Fall Healthy Chestnut Gourmet Sugar Conscious Dairy Free Peanut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 450°F. Line a large shallow baking pan with foil and oil generously with olive oil.
- Cut off stem end of squash, then put cut side down and halve lengthwise. Discard seeds, then cut squash into 1/2-inch-thick slices. Peel if desired with a paring knife and transfer slices to a bowl. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently toss to coat. Arrange in 1 layer in lined baking pan and roast until golden, about 15 minutes. Remove from oven and turn squash over with a spatula. Add chestnuts to pan in an even layer, then continue to roast until squash is golden and tender, 10 to 15 minutes. Keep warm, covered with foil.
- While squash is roasting, cook pancetta in a dry 10-inch heavy skillet over high heat until browned, about 4 minutes total. Transfer pancetta with a slotted spoon to paper towels to drain, reserving fat in skillet.
- Reheat pancetta fat over moderately high heat until hot but not smoking, then add cranberries and brown sugar and stir once to combine. Remove from heat and add water, stirring and scraping up brown bits from bottom of skillet.
- Transfer cranberry mixture to a medium bowl and whisk in mustard, remaining tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Toss together chicory, roasted acorn squash, and chestnuts. Just before serving, toss with dressing and sprinkle with pancetta.
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Rojina Aktar
[email protected]I've made this salad several times and it's always a winner. It's easy to make and always turns out delicious.
mervyn adrienne
[email protected]This salad is a great way to celebrate fall. The roasted squash and chestnuts are seasonal ingredients that are at their best this time of year.
Shahzad Hassan
[email protected]I made this salad for a potluck and it was a big hit! Everyone loved the unique combination of flavors.
MD Rakib MD Rakib
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with roasted squash, chestnuts, and chicory, all of which are nutrient-rich.
Elizabath Asim
[email protected]I'm not a big fan of chicory, so I used arugula instead. It was still delicious!
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[email protected]This salad is a great make-ahead dish. I made it the night before and it was even better the next day.
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[email protected]I love the combination of flavors in this salad. The roasted squash is sweet and caramelized, the chestnuts are earthy and nutty, and the chicory adds a nice bitterness. The cranberry vinaigrette is the perfect finishing touch.
Joshlynn Hudson
[email protected]This salad is a great way to use up leftover roasted squash. I added some crumbled goat cheese and walnuts for extra flavor and it was delicious!
Wizzy Malay
[email protected]I followed the recipe exactly and the salad turned out great! The roasted squash was caramelized and slightly crispy, the chestnuts were tender and nutty, and the chicory added a nice bitterness. The cranberry vinaigrette was the perfect finishing to
faisal commando
[email protected]This salad was a hit at my dinner party! The combination of roasted squash, chestnuts, and chicory was unique and delicious. The cranberry vinaigrette added a nice tartness that balanced out the sweetness of the squash and chestnuts. I will definitel