Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette

Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette
Photo by Sang An

Ingredients

  • ¼ cup water
  • 1 teaspoon salt
  • 2 tablespoons whole-grain mustard
  • 1 cup peeled cooked whole chestnuts
  • 1 tablespoon dark brown sugar
  • ¼ cup fresh cranberries
  • ½ teaspoon black pepper
  • + 4 more ingredients
    • 2 tablespoons extra-virgin olive oil
    • ¾ pound chicory (curly endive)
    • 1 2-pound acorn squash
    • 4 1/4-inch-thick slices pancetta

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 parin...

View full recipe at Epicurious

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