Roasted Butternut Squash Salad with Sherry Maple Vinaigrette

Roasted Butternut Squash Salad with Sherry Maple Vinaigrette
Photo by Martha Holmberg

Ingredients

  • Kosher salt and freshly ground black pepper
  • ½ cup port
  • ½ cup raisins
  • 4 slices cooked bacon, crumbled (optional)
  • 1 butternut squash (about 2 lb.)
  • 2 Tbs. maple syrup
  • 1 small red onion
  • + 8 more ingredients
    • 3 cups loosely packed spinach leaves, stemmed
    • 2 Tbs. olive oil
    • 2 medium heads Belgian endive
    • ½ small head radicchio
    • Sherry Maple Vinaigrette
    • 6-oz. log fresh goat cheese
    • 1/3 cup chopped toasted walnuts
    • 1 small head frisée

Cover the raisins with the port and let sit overnight. Heat the oven to 400°F. Cut off the bulb end of the squash; reserve for another use. Peel the cylinder end and cut into 1/2- to 3/4-inch dice. Thinly slice the red onion. In a bowl, combine the squash, red onion, olive oil, and maple syrup. ...

View full recipe at Fine Cooking

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