Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette

Name: Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette
Yield: makes 6 servings
Ingredients: 1 (2-pound) acorn squash; 2 tablespoons extra-virgin olive oil, plus additional for greasing pan; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup peeled whole chestnuts, cut into thirds (from a 7- to 8-ounce jar); 4 (1/4-inch-thick) slices pancetta, cut into 1/4-inch dice (6 ounces total); 1/4 cup fresh cranberries, finely chopped; 1 tablespoon dark brown sugar; 1/4 cup water; 2 tablespoons whole-grain mustard; 3/4 pound chicory (curly endive), trimmed and torn into 2-inch pieces (10 cups)

November 7, 2012

With tender acorn squash, salty pancetta, a pungent and tart vinaigrette, and bitter chicory, this hearty salad is layered in flavor and texture. It will take you through all of winter, and would fit perfectly on most holiday buffets. You can use other winter squashes, including butternut, and bacon or prosciutto can easily stand in for the pancetta.

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