• sondra bernstein

Chicory & Squash Salad



Chicory & Squash Salad

Serves 6


½ Delicata squash, seeds removed

½ medium sized Acorn squash, seeds removed

½ small sized Butternut squash, peeled, seeds removed

2 tablespoons extra virgin olive oil

salt and pepper to taste


Vinaigrette:

1/2 cup cooked Butternut squash

¼ cup champagne vinegar

1 tablespoons maple syrup

2 tablespoon dijon mustard

1 tablespoons water

1/2 cup oil blend


For the salad:

3 head endive broken in individual leaves

1 head frisee, cleaned and torn

1 head radicchio, cut into 1 inch ribbons

1 cup arugula

½ cup pomegranate seeds

3 tablespoons Candied Pumpkin Seeds (garnish)

1 tablespoon Maldon Sea Salt (garnish)




Preheat oven to 350.

Slice the Delicata and Acorn squash into 1/2-inch thick quarter rounds. Cut the butternut squash into 1/2-inch pieces.


Toss the Delicata and Acorn squash with the olive oil, salt and pepper and roast for 15 minutes or until just soft. on a separate baking sheet roast the Butternut squash for 18 - 20 minutes until tender. Let cool to room temperature.


Place 1/2 cup of the roasted squash in blender, add remaining ingredients (excluding oil). Puree until smooth, slowly add oil until mixture has created an emulsified vinaigrette. Season to taste.


Toss the remaining Butternut, Acorn and Delicata squash, and chicories together in a large bowl, season generously with vinaigrette, place in a large bowl or on individual plates, garnish with seeds and salt.

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