Make-Ahead Grilled Escarole Salad with Citrus, Squash and Ricotta

Name: Make-Ahead Grilled Escarole Salad with Citrus, Squash and Ricotta
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Global
Ingredients: 454 grams butternut squash, peeled, halved, seeds scooped, cut into 1/4-inch-thick wedges; 454 grams escarole, bottoms trimmed, separated into stalks; 3 Tbsps fresh ricotta cheese; 2 servings Kosher salt and freshly ground black pepper; 1 lemon, preferably Meyer lemon, halved; 3 Tbsps extra-virgin olive oil; 1 orange, peeled, quartered, and cut into thin slices; 2 Tbsps pine nuts, lightly toasted in dry pan; 1 Tbsp canola or vegetable oil

Make-Ahead Grilled Escarole Salad with Citrus, Squash and Ricotta might be just the side dish you are searching for. One serving contains 539 calories, 10g of protein, and 39g of fat. This recipe serves 2. This recipe covers 40% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free and vegetarian diet. If you have olive oil, kosher salt and pepper, ricotta cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

Adjust oven racks to upper and lower middle position and preheat oven to 450°F. Toss squash with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Olive Oil