Dinner Tonight: Escarole Salad With Squash And Cheddar Recipe Recipe

Name: Dinner Tonight: Escarole Salad With Squash And Cheddar Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces; 4 tablespoon extra-virgin olive oil; 3/4 teaspoon kosher salt; Freshly ground black pepper; 1 Granny Smith apple, quartered, cored, and sliced thinly; 1 head escarole, torn into 2-inch pieces; 2 1/2 ounces sharp cheddar cheese, thinly shaved; 2 tablespoons white-wine vinegar; 2 teaspoons Dijon mustard; 1 teaspoon brown sugar; 2 slices of cooked bacon, crumbled

Servings: persons

1 butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
4 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
Freshly ground black pepper
1 Granny Smith apple, quartered, cored, and sliced thinly
1 head escarole, torn into 2-inch pieces
2 1/2 ounces sharp cheddar cheese, thinly shaved
2 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1 teaspoon brown sugar
2 slices of cooked bacon, crumbled

1
Preheat the oven to 425u00b0F. Place the squash on a large baking sheet and toss with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and a sprinkling of black pepper. Transfer to the oven and cook until the squash is tender, about 20 to 25 minutes. When done, remove the squash and set aside to cool.
2
Meanwhile, whisk together the vinegar, mustard, sugar, 1/4 teaspoon salt, and a pinch of black pepper. Continue whisking, and drizzle in the rest of the oil. Taste, and season with more salt and pepper if needed.
3
Mix together the apple, bacon, escarole, half of the cheese, and the cooled squash in a large bowl. Pour the dressing on, and toss until combined. Sprinkle on the remaining cheese and serve.

485

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 11 ingredients. The key ingredients include: 1 butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces, 4 tablespoon extra-virgin olive oil, 3/4 teaspoon kosher salt, Freshly ground black pepper, and more.

Yes, Dinner Tonight: Escarole Salad With Squash And Cheddar Recipe 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.

Dinner Tonight: Escarole Salad With Squash And Cheddar Recipe

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