WILTED AUTUMN GREENS WITH HONEY MUSTARD VINAIGRETTE
Provided by Anne Stiles Quatrano
Categories Salad Leafy Green Mustard Side Bake Dinner Salad Dressing Butternut Squash Fall Winter Honey Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F.
- Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board. Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin. Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use).
- Arrange the diced squash and pears on a baking sheet and toss with the oil. Roast until browned, about 20 minutes; set aside at room temperature.
- Make a cross slit on the rounded end of each chestnut with a sharp paring knife. Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl. Peel the chestnuts as soon as they are cool enough to handle, as they will peel the easiest when hot. Cut into quarters and set aside.
- Reduce the oven temperature to 350°F. Wrap the shallots in parchment paper and then in aluminum foil. Bake until tender and slightly caramelized, about 1 hour. Once the shallots are cool enough to handle, chop coarsely and set aside.
- To make the vinaigrette: In a large sauté pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan. Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout. in a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds. Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of a food processor, blending until thoroughly combined Pour the vinaigrette into a large mixing bowl.
- Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette. Serve immediately.
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David Prince
[email protected]This recipe was a bit too tangy for my taste, but I think that's just because I'm not a big fan of mustard.
Uichan Choi
[email protected]I'm not a big fan of greens, but I really enjoyed this recipe. The honey mustard vinaigrette was the perfect touch.
DJ AP
[email protected]This recipe was so easy to make and it turned out so delicious! I loved the combination of flavors in the vinaigrette.
Tokologo Mafogo
[email protected]This recipe is amazing! The honey mustard vinaigrette is so flavorful and the greens are cooked perfectly. I will definitely be making this again and again.
Indian Takeaway
[email protected]This recipe was a bit bland for my taste. I think it could have used more salt and pepper. I also would have preferred the greens to be a bit more wilted.
Babir Ali
[email protected]This recipe was a bit too tangy for my taste, but I think that's just because I'm not a big fan of mustard. I might try making it again with a different dressing.
GRANDSLEY INDUSTRIES
[email protected]I'm not a big fan of mustard, but I loved this recipe! The honey mustard vinaigrette was so well balanced and the greens were cooked perfectly. I will definitely be making this again.
Jasmine Van der merwe
[email protected]This recipe is so easy to make and it's so delicious! I love the combination of flavors in the honey mustard vinaigrette. I've made it several times already and it's always a hit.
Emlyn The Gremlin
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved the flavors and the greens were so tender. I would highly recommend this recipe to anyone looking for a delicious and healthy side dish.
Donnah Hannod
[email protected]This recipe was a hit with my family! The honey mustard vinaigrette was the perfect balance of sweet and tangy, and the wilted greens were cooked to perfection. I will definitely be making this again.