Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 01/05/2014 I brought this yesterday to a pot luck brunch. It was a BIG HIT (there were no left overs). I cut up the apples before, but covered them in a little bit of dressing to keep them from browning on the way to the brunch. The recipe was very simple and came together really well. I did add a pinch or two more sugar to the salad dressing because it tasted too vinegary at first. Other than that I made no additional changes. I will 100% be making this again!
Back to Winter Escarole Salad with Squash and Cheddar All Reviews for Winter Escarole Salad with Squash and Cheddar - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Winter Escarole Salad with Squash and Cheddar Credit: James Merrell Recipe Summary Servings: 10
Ingredients For the Salad 1 small butternut squash (about 2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces 1 tablespoon extra-virgin olive oil 1/2 teaspoon coarse salt Freshly ground pepper, to taste 1 Granny Smith apple, quartered, cored, and thinly sliced 1 head escarole, torn into 2-inch pieces 2 1/2 ounces sharp cheddar cheese, thinly sliced or shaved into ribbons with a vegetable peeler For the Dressing 2 tablespoons white-wine vinegar 2 teaspoons Dijon mustard 1 teaspoon packed light-brown sugar 1/4 teaspoon coarse salt, plus more, to taste Freshly ground pepper, to taste 3 tablespoons extra-virgin olive oil
Gallery Winter Escarole Salad with Squash and Cheddar Credit: James Merrell
Recipe Summary Servings: 10
Gallery
Winter Escarole Salad with Squash and Cheddar Credit: James Merrell
Winter Escarole Salad with Squash and Cheddar
Credit: James Merrell
Winter Escarole Salad with Squash and Cheddar
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
1 small butternut squash (about 2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces 1 tablespoon extra-virgin olive oil 1/2 teaspoon coarse salt Freshly ground pepper, to taste 1 Granny Smith apple, quartered, cored, and thinly sliced 1 head escarole, torn into 2-inch pieces 2 1/2 ounces sharp cheddar cheese, thinly sliced or shaved into ribbons with a vegetable peeler
2 tablespoons white-wine vinegar 2 teaspoons Dijon mustard 1 teaspoon packed light-brown sugar 1/4 teaspoon coarse salt, plus more, to taste Freshly ground pepper, to taste 3 tablespoons extra-virgin olive oil
Directions
For the salad: Preheat oven to 425 degrees. Toss squash with oil, salt, and pepper on a rimmed baking sheet. Roast until tender and caramelized, 20 to 25 minutes. Let cool completely on a wire rack.
Make the dressing: Whisk together vinegar, mustard, sugar, 1/4 teaspoon salt, and pepper. Add oil in a slow, steady stream, whisking until emulsified.
Gently toss squash, apple, escarole, and half the cheese in a large serving bowl. Season with salt and pepper. Drizzle with dressing, and toss again. Top with remaining cheese.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 01/05/2014 I brought this yesterday to a pot luck brunch. It was a BIG HIT (there were no left overs). I cut up the apples before, but covered them in a little bit of dressing to keep them from browning on the way to the brunch. The recipe was very simple and came together really well. I did add a pinch or two more sugar to the salad dressing because it tasted too vinegary at first. Other than that I made no additional changes. I will 100% be making this again!
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 01/05/2014 I brought this yesterday to a pot luck brunch. It was a BIG HIT (there were no left overs). I cut up the apples before, but covered them in a little bit of dressing to keep them from browning on the way to the brunch. The recipe was very simple and came together really well. I did add a pinch or two more sugar to the salad dressing because it tasted too vinegary at first. Other than that I made no additional changes. I will 100% be making this again!
Martha Stewart Member
Rating: Unrated 01/05/2014
I brought this yesterday to a pot luck brunch. It was a BIG HIT (there were no left overs). I cut up the apples before, but covered them in a little bit of dressing to keep them from browning on the way to the brunch. The recipe was very simple and came together really well. I did add a pinch or two more sugar to the salad dressing because it tasted too vinegary at first. Other than that I made no additional changes. I will 100% be making this again!
Rating: Unrated
All Reviews for Winter Escarole Salad with Squash and Cheddar
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Winter Escarole Salad with Squash and Cheddar
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
