Chicory Salad With Pickled Squash Recipe

Name: Chicory Salad With Pickled Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups peeled winter squash (such as butternut or black futsu; about 3/4 lb. total); 1 cup apple cider vinegar; 2 tablespoons sugar; 1 tablespoon kosher salt; 1 bay leaf; 1 teaspoon black peppercorns; 1 teaspoon yellow mustard seeds; 1 dried arbol chile, crumbled; 1/4 cup apple cider vinegar; 4 1/2 teaspoons whole-grain mustard; 1 1/2 teaspoons maple syrup; 1/4 cup hazelnut oil; 1/4 cup neutral oil such as avocado or grapeseed; 3/4 teaspoon kosher or flake salt; 1/4 teaspoon freshly ground pepper; 6 qts. mixed chicories (such as treviso, radicchio, castel-franco, Belgian endive, and escarole hearts); 1 bunch flat-leaf parsley leaves, washed and dried (1 qt.)

Servings: persons

2 cups peeled winter squash (such as butternut or black futsu; about 3/4 lb. total)
1 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon yellow mustard seeds
1 dried arbol chile, crumbled
1/4 cup apple cider vinegar
4 1/2 teaspoons whole-grain mustard
1 1/2 teaspoons maple syrup
1/4 cup hazelnut oil
1/4 cup neutral oil such as avocado or grapeseed
3/4 teaspoon kosher or flake salt
1/4 teaspoon freshly ground pepper
6 qts. mixed chicories (such as treviso, radicchio, castel-franco, Belgian endive, and escarole hearts)
1 bunch flat-leaf parsley leaves, washed and dried (1 qt.)

1
Make pickled squash: Using a handheld slicer such as a mandoline, slice squash paper-thin. Pack squash slices into a 1-qt. jar or heatproof container.
2
In a small saucepan, combine remaining pickled squash ingredients with 1/2 cup water and bring to a boil, stirring to dissolve sugar and salt.
3
Pour hot brine over squash. Cool to room temperature, then cover and chill for at least 24 hours and up to a month before serving.
4
Make dressing: Put vinegar, mustard, maple syrup, both oils, and salt and pepper in a pint jar and shake vigorously to emulsify.
5
Separate chicories into leaves and tear any very large ones in half; leave smaller ones whole. Rinse, dry, and put in a very large bowl. Add parsley leaves.
6
Just before serving, add 1 cup pickled squash. Toss salad lightly with salt and pepper, then drizzle in vinaigrette, starting with about 1/2 cup. Toss salad to thoroughly coat each leaf, then add more vinaigrette to taste if needed.
7
Make ahead: Pickled squash, up to a month, chilled. Dressing, up to 2 weeks, chilled. Salad, up to 1 day through Step 5, chilled and covered with damp paper towels.
8
Note: Gluten free, depending on mustard ingredients.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups peeled winter squash (such as butternut or black futsu; about 3/4 lb. total), 1 cup apple cider vinegar, 2 tablespoons sugar, 1 tablespoon kosher salt, and more.

Yes, Chicory Salad With Pickled Squash falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicory Salad With Pickled Squash

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