Best 3 Roasted Squash Chestnut And Chicory Salad With Cranberry Vinaigrette Recipes

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Calling all autumn produce lovers! This flavorful roasted squash, chestnut, and chicory salad with a tangy cranberry vinaigrette is a must-try. The combination of sweet and savory roasted squash, earthy chestnuts, bitter chicory, and the bright acidity of the cranberry vinaigrette creates a symphony of flavors that will tantalize your taste buds. This salad is not only delicious but also packed with nutrients, making it a wholesome and satisfying meal. Whether you're looking for a hearty vegetarian main course or a unique side dish to impress your guests, this roasted squash and chestnut salad is sure to be a hit. With detailed instructions and helpful tips, this recipe is perfect for both experienced cooks and those new to the kitchen. Dive in and discover the delightful flavors of fall with this delectable salad! This article also includes a recipe for homemade cranberry vinaigrette, a versatile dressing that can be used on a variety of salads and dishes. The zesty combination of cranberries, orange juice, and balsamic vinegar adds a pop of flavor and color to any meal.

Here are our top 3 tried and tested recipes!

ROASTED SQUASH, CHESTNUT, AND CHICORY SALAD WITH CRANBERRY VINAIGRETTE



Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette image

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

2 tablespoons extra-virgin olive oil plus additional for greasing
1 2-pound acorn squash
1 teaspoon salt
1/2 teaspoon black pepper
1 cup peeled cooked whole chestnuts (from a 7- to 8-oince jar), cut into thirds
4 (1/4-inch-thick) slices pancetta (6 ounce total), cut into 1/4-inch dice
1/4 cup fresh cranberries, finely chopped
1 tablespoon packed dark brown sugar
1/4 cup water
2 tablespoons whole-grain mustard
3/4 pound chicory (curly endive), trimmed and torn into 2-inch pieces (10 cups)

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.

ROASTED SQUASH, CHESTNUT, AND CHICORY SALAD WITH CRANBERRY VINAIGRETTE



Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette image

Categories     Salad     Side     Roast     Cranberry     Squash     Winter     Chestnut

Yield makes 6 servings

Number Of Ingredients 11

1 (2-pound) acorn squash
2 tablespoons extra-virgin olive oil, plus additional for greasing pan
1 teaspoon salt
1/2 teaspoon black pepper
1 cup peeled whole chestnuts, cut into thirds (from a 7- to 8-ounce jar)
4 (1/4-inch-thick) slices pancetta, cut into 1/4-inch dice (6 ounces total)
1/4 cup fresh cranberries, finely chopped
1 tablespoon dark brown sugar
1/4 cup water
2 tablespoons whole-grain mustard
3/4 pound chicory (curly endive), trimmed and torn into 2-inch pieces (10 cups)

Steps:

  • Put the oven rack in the middle position and preheat the oven to 450°F. Line a large shallow baking pan with foil and coat generously with olive oil.
  • Cut off the stem end of the squash, then put cut side down and halve lengthwise. Discard the seeds, then cut the squash into 1/2-inch-thick slices. Peel if desired with a paring knife and transfer the 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 a single layer in the lined baking pan and roast until golden, about 15 minutes. Remove from the oven and turn the squash over with a spatula. Add the chestnuts to the pan in an even layer, and continue to roast until squash is golden and tender, 10 to 15 minutes. Keep warm, covered with foil.
  • Cook the pancetta in a dry 10-inch heavy skillet over high heat until browned, about 4 minutes total. Transfer the pancetta with a slotted spoon to paper towels to drain, reserving the fat in the skillet.
  • Reheat the pancetta fat over moderately high heat until hot but not smoking, then add cranberries and brown sugar and stir once to combine. Remove from the heat and add the water, stirring and scraping up browned bits from bottom of skillet.
  • Transfer the cranberry mixture to a medium bowl and whisk in the mustard, remaining tablespoon olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
  • Toss together the chicory, roasted acorn squash, and chestnuts. Just before serving, toss with dressing and sprinkle with pancetta.

CHICORY SALAD WITH MAPLE-ROASTED ACORN SQUASH



Chicory Salad with Maple-Roasted Acorn Squash image

This salad combines crisp chicory with slices of oven-roasted acorn squash. A kiss of maple syrup draws out the natural sweetness of the squash. An aromatic hazelnut vinaigrette can be drizzled over the dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1 acorn squash (about 1 3/4 pounds), halved, seeded, and cut into 2-by-1/4-inch pieces
7 tablespoons hazelnut oil
3 tablespoons plus 1 teaspoon pure maple syrup
Coarse salt and freshly ground pepper
1 teaspoon sherry vinegar
2 teaspoons fresh lemon juice
2 heads frisee, separated into small pieces
1 head escarole, coarsely chopped
1/2 cup hazelnuts, toasted, skins removed

Steps:

  • Preheat oven to 375 degrees. Toss squash with 1 tablespoon oil and the syrup, and season with salt and pepper. Arrange on a rimmed baking sheet. Roast, flipping once, until golden brown and tender, about 20 minutes; set aside.
  • Whisk vinegar, lemon juice, and 1/4 teaspoon salt in a bowl. Pour in remaining 6 tablespoons oil in a slow, steady stream, whisking. Season with pepper.
  • Just before serving, toss greens and squash with dressing, and arrange on a platter. Sprinkle with hazelnuts.

Tips:

  • Choose the right squash. A variety of squash can be used for this salad, such as butternut squash, acorn squash, or kabocha squash. Look for squash that is firm and heavy for its size, with no blemishes or cracks.
  • Roast the squash until it is tender. Roasting the squash brings out its natural sweetness and caramelizes the edges. Roast the squash at a high temperature (425 degrees Fahrenheit) for about 45 minutes, or until it is tender when pierced with a fork.
  • Use fresh chestnuts. Fresh chestnuts have a sweet, nutty flavor that pairs well with the squash and chicory. If you can't find fresh chestnuts, you can use roasted chestnuts from the grocery store.
  • Make the cranberry vinaigrette ahead of time. The cranberry vinaigrette can be made up to 2 days ahead of time. This makes it a great option for a make-ahead salad.
  • Serve the salad warm or at room temperature. This salad is best served warm or at room temperature. If you're serving it cold, let it come to room temperature for about 30 minutes before serving.

Conclusion:

This roasted squash, chestnut, and chicory salad with cranberry vinaigrette is a delicious and healthy fall salad. It's packed with flavor and nutrients, and it's sure to be a hit at your next gathering.

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