Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette

Name: Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams acorn squash; 1 teaspoons black pepper; 237 milliliters peeled cooked whole chestnuts (from a 7- to 8-oince jar), cut into thirds; 2 liters 3/4 pound chicory (curly endive), trimmed and torn into 2-inch pieces; 59 milliliters fresh cranberries, finely chopped; 1 Tbsp packed dark brown sugar; 2 Tbsps extra-virgin olive oil plus additional for greasing; 1 inch thick) slices pancetta (6 ounce total), cut into 1/4-inch dice; 1 teaspoon salt; 59 milliliters water; 2 Tbsps whole-grain mustard

Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette might be just the side dish you are searching for. One portion of this dish contains roughly 3g of protein, 6g of fat, and a total of 178 calories. This recipe serves 6. A mixture of acorn squash, pancetta, chestnuts, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet.

Instructions

Put oven rack in middle position and preheat oven to 450°F. Line a large shallow baking pan with foil and oil generously with olive oil.

Ingredients you will need

Olive Oil

Cooking Oil

Equipment you will use

Baking Pan

Aluminum Foil

Oven

Cut off stem end of squash, then put cut side down and halve lengthwise. Discard seeds, then cut squash into 1/2-inch-thick slices. Peel if desired with a paring knife and transfer slices to a bowl.

Ingredients you will need

Squash

Seeds

Equipment you will use

Knife

Bowl

Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently toss to coat. Arrange in 1 layer in lined baking pan and roast until golden, about 15 minutes.

Ingredients you will need

Olive Oil

Pepper