Dinner Tonight: Escarole Salad with Squash and Cheddar

Name: Dinner Tonight: Escarole Salad with Squash and Cheddar
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 1 teaspoon brown sugar; 1 butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces; 2 slices cooked bacon, crumbled; 2 teaspoons Dijon mustard; 1 head escarole, torn into 2-inch pieces; 1 Granny Smith apple, quartered, cored, and sliced thinly; 1 teaspoons kosher salt; 4 Tbsps extra-virgin olive oil; 71 grams sharp cheddar cheese, thinly shaved; 2 Tbsps white-wine vinegar

Dinner Tonight: Escarole Salad with Squash and Cheddar might be just the side dish you are searching for. This gluten free recipe serves 4. One portion of this dish contains around 9g of protein, 25g of fat, and From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 425°F.

Equipment you will use

Oven

Place the squash on a large baking sheet and toss with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and a sprinkling of black pepper.

Ingredients you will need

Black Pepper

Squash

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Transfer to the oven and cook until the squash is tender, about 20 to 25 minutes. When done, remove the squash and set aside to cool.

Ingredients you will need

Squash

Equipment you will use

Oven

Meanwhile, whisk together the vinegar, mustard, sugar, 1/4 teaspoon salt, and a pinch of black pepper. Continue whisking, and drizzle in the rest of the oil. Taste, and season with more salt and pepper if needed.

Ingredients you will need

Salt And Pepper