Make-Ahead Grilled Escarole Salad with Citrus, Squash and Ricotta
- One 1- to 1 1/2-pound butternut squash, peeled, halved, seeds scooped, cut into 1/4-inch-thick wedges
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon canola or vegetable oil
- 1 pound escarole, bottoms trimmed, separated into stalks
- 1 lemon, preferably Meyer lemon, halved
- 1 orange, peeled, quartered, and cut into thin slices
- 3 tablespoons fresh ricotta cheese
- 2 tablespoons pine nuts, lightly toasted in dry pan
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- 1- to 1 1/2-pound butternut squash (1)
- Escarole (1 pound)
- Lemon (1)
- Orange, slices thin (1)
- Pine nuts (2 tablespoons)
- Cooking & Baking
- Canola or vegetable oil (1 tablespoon)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (3 tablespoons)
- Dairy
- Ricotta cheese, fresh (3 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Published February 12, 2013 (6 days ago).
3 people saved this recipe.
