Butternut Sqaush Salad with Escarole
I love to make salads during the cooler months too. I try to use ingredients that are as in season as possible for salads, so for this one I used butternut squash, curly escarole and watercress.
This recipe was created for Babble’s Family Kitchen.
Yield:
Serves 4 1/2 medium – large butternut squash, peeled and diced Dressing 3 tablespoons apple cider vinegar Preheat oven to 400 degrees. Combine diced butternut squash with olive oil and a little kosher salt. Spread in a single layer on a baking sheet and roast until tender, about 20 – 30 minutes, depending on the size of your squash chunks. Combine all ingredients for dressing in a jar and shake well. Or combine all ingredients, except oil, in a bowl and whisk well. Then stream in olive oil and whisk to combine. Add escarole, watercress and shallot to salad bowl. Top with butternut squash and cranberries or nuts if using. Top with salad dressing. Serve with warm bread and enjoy!Butternut Sqaush Salad with Escarole
5.00 stars (2 reviews)
Loading...Ingredients:
olive oil
kosher salt
1 medium head of curly escarole, chopped
1 small bunch watercress
1 medium shallot, very thinly sliced
1/2 cup dried cranberries (optional)
1/4 cup nuts (walnuts, pine nuts, pecans)
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon molassesDirections:
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