Chicory Salad with Maple Roasted Acorn Squash
Ingredients
- 1 acorn squash (about 1 ¾ pounds), halved, seeded, and cut into 2-by-¼-inch pieces
- 7 tablespoons hazelnut oil
- 3 tablespoons plus 1 teaspoon pure maple syrup
- Coarse salt and freshly ground pepper
- 1 teaspoon sherry vinegar
- 2 teaspoons fresh lemon juice
- 2 heads frisee, separated into small pieces
- 1 head escarole, coarsely chopped
- ½ cup hazelnuts, toasted, skins removed
Instructions
Chicory Salad with Maple-Roasted Acorn Squash serves 12 original recipe by Martha Stewart.
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