Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette

230967

(4) Course Appetizers Total Time 45m

Ingredients in this Recipe

1 2 pound acorn squash
1 cup peeled cooked whole chestnuts (from a 7 to 8 oince jar), cut into thirds
1 tablespoon packed dark brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh cranberries, finely chopped
1/4 cup water
2 tablespoons extra virgin olive oil plus additional for greasing
2 tablespoons whole grain mustard
3/4 pound chicory (curly endive), trimmed and torn into 2 inch pieces (10 cups)
4 (1/4 inch thick) slices pancetta (6 ounce total), cut into 1/4 inch dice

Recipe Preparation

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