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Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette Recipe

Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette Recipe

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Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette

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Ingredients:

Serving

2 tbsp extra-virgin olive oil plus additional for greasing
1 2- lb acorn squash
1 tsp salt
1/2 tsp black pepper
1 cup peeled cooked whole chestnuts (from a 7- to 8-oince j a r), cut into thirds
4 (1/4-inch- thick) slices pancetta (6 oz total), cut into 1/4-inch dice
1/4 cup fresh cranberries, finely chopped
1 tbsp packed dark brown sugar
1/4 cup water
2 tbsp whole-grain mustard
3/4 lb chicory ( curly endive), trimmed and torn into 2-inch pieces (10 cups)

Directions:

Put oven rack in middle position and preheat oven to 450°F. Line a large shallow baking pan with foil and oil generously with olive oil.
Cut off stem end of squash, then put cut side down and halve lengthwise. Discard seeds, then cut squash into 1/2-inch-thick slices. Peel if desired with a paring knife and transfer slices to a bowl. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently toss to coat. Arrange in 1 layer in lined baking pan and roast until golden, about 15 minutes. Remove from oven and turn squash over with a spatula. Add chestnuts to pan in an even layer, then continue to roast until squash is golden and tender, 10 to 15 minutes. Keep warm, covered with foil.
While squash is roasting, cook pancetta in a dry 10-inch heavy skillet over high heat until browned, about 4 minutes total. Transfer pancetta with a slotted spoon to paper towels to drain, reserving fat in skillet.
Reheat pancetta fat over moderately high heat until hot but not smoking, then add cranberries and brown sugar and stir once to combine. Remove from heat and add water, stirring and scraping up brown bits from bottom of skillet.
Transfer cranberry mixture to a medium bowl and whisk in mustard, remaining tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Toss together chicory, roasted acorn squash, and chestnuts. Just before serving, toss with dressing and sprinkle with pancetta.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	346.51 Kcal (1451 kJ)
Calories from fat	133.64 Kcal
		% Daily Value*
Total Fat	14.85g	23%
Cholesterol	22.68mg	8%
Sodium	955.82mg	40%
Potassium	956.83mg	20%
Total Carbs	45.8g	15%
Sugars	5.29g	21%
Dietary Fiber	4.58g	18%
Protein	8.98g	18%
Vitamin C	34.3mg	57%
Iron	2.5mg	14%
Calcium	111mg	11%

Amount Per 100 g
Calories	115.06 Kcal (482 kJ)
Calories from fat	44.38 Kcal
		% Daily Value*
Total Fat	4.93g	23%
Cholesterol	7.53mg	8%
Sodium	317.38mg	40%
Potassium	317.72mg	20%
Total Carbs	15.21g	15%
Sugars	1.76g	21%
Dietary Fiber	1.52g	18%
Protein	2.98g	18%
Vitamin C	11.4mg	57%
Iron	0.8mg	14%
Calcium	36.9mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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