Dinner Tonight: Escarole Salad with Squash and Cheddar

Dt-squashwithescarole

Course Salads

Ingredients in this Recipe

1 butternut squash, peeled, seeded, and cut into 1 1/2 inch pieces
1 Granny Smith apple, quartered, cored, and sliced thinly
1 head escarole, torn into 2 inch pieces
1 teaspoon brown sugar
2 1/2 ounces sharp cheddar cheese, thinly shaved
2 slices of cooked bacon, crumbled
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
3/4 teaspoon kosher salt
4 tablespoon extra virgin olive oil
Freshly ground black pepper

Recipe Preparation

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