Chicory Salad with Maple-Roasted Acorn Squash
Why I Love This Recipe
Leah Wuebben, Miss Perham 2012
Ingredients You'll Need
1 Acorn Squash, 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 of Hazelnuts, toasted, and skins removed
Preheat your oven to 375 degrees.
Toss squash with 1 tablespoon of the oil and syrup, and season with salt and pepper.
Arrange on a rimmed backing sheet.
Roast, flipping once, until golden brown and tender, about 20 minutes, then set aside.
Whisk vinegar, lemon juice, and 1/4 teaspoon salt in a bowl.
Pour in remaining 6 table spoons hazelnut oil in a slow, steady stream, while whisking.
Season with pepper.
Just before serving, toss greens and squash with dressing, and arrange on a platter.
Sprinkle with hazelnuts.