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STAR

Roasted Squash Salad

6-8

1hr 5mins

Ingredients

  • 4 cups 1-inch cubes acorn or other winter squash, approx. 2 lbs.
  • Salt & pepper
  • 1/3 cup STAR Balsamic Vinegar
  • ½ cup and 2 Tbsp. STAR Extra Virgin Olive Oil plus more for brushing pan
  • ¼ cup STAR Red Wine Vinegar
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. honey
  • 12 cups torn curly endive (10-12oz.)
  • ¾ cup toasted or candied pecan halves
  • 1/3 cup dried cranberries

Instructions

  • 1.
    Place squash in large bowl. Sprinkle generously with salt and pepper. Add balsamic vinegar, 2 Tbsp. oil and toss.
  • 2.
    Let stand 30 minutes (toss occasionally). Preheat oven 425 degrees. Line large shallow pan with foil. Coat generously with oil.
  • 3.
    With slotted spoon, transfer squash in 1 layer to prepared pan. Baste with some marinade. Roast until golden, about 25 minutes, turn and baste several times. Keep warm, covered with foil.
  • 4.
    For dressing, whisk red wine vinegar, mustard and honey to blend. Gradually whisk in remaining ½ cup oil. Season to taste with salt and pepper. In large bowl, toss endive and dressing. Add warm squash, pecans and cranberries and toss to combine.
  • 5.
    Serve when ready.

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