Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette

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

Ingredients

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

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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