Chicory Salad with Maple-Roasted Acorn Squash
  • 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
  1. Preheat your oven to 375 degrees.
  2. Toss squash with 1 tablespoon of the oil and syrup, and season with salt and pepper.
  3. Arrange on a rimmed backing sheet.
  4. Roast, flipping once, until golden brown and tender, about 20 minutes, then set aside.
  5. Whisk vinegar, lemon juice, and 1/4 teaspoon salt in a bowl.
  6. Pour in remaining 6 table spoons hazelnut oil in a slow, steady stream, while whisking.
  7. Season with pepper.
  8. Just before serving, toss greens and squash with dressing, and arrange on a platter.
  9. Sprinkle with hazelnuts.
Leah Wuebben, Miss Perham 2012