Make Ahead Grilled Escarole Salad with Citrus Squash and Ricotta Recipe
Ingredients
- One 1- to 1 1/2-pound butternut squash, peeled, halved, seeds scooped, cut into 1/4-inch-thick wedges
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon canola or vegetable oil
- 1 pound escarole, bottoms trimmed, separated into stalks
- 1 lemon, preferably Meyer lemon, halved
- 1 orange, peeled, quartered, and cut into thin slices
- 3 tablespoons fresh ricotta cheese
- 2 tablespoons pine nuts, lightly toasted in dry pan
Instructions
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