Chicory Salad with Maple-Roasted Acorn Squash

Ingredients in this Recipe

1 acorn squash (about 1 3/4 pounds), halved, seeded, and cut into 2 by 1/4 inch pieces
1 head escarole, coarsely chopped
1 teaspoon sherry vinegar
1/2 cup hazelnuts, toasted, skins removed
2 heads frisee, separated into small pieces
2 teaspoons fresh lemon juice
3 tablespoons plus 1 teaspoon pure maple syrup
7 tablespoons hazelnut oil
Coarse salt and freshly ground pepper

See Full Recipe at Martha Stewart