Winter Escarole Salad with Squash and Cheddar

By draingal

Ingredients

• FOR THE SALAD
• 1 small butternut suash (about 2 pounds), peeled, seeded, and cut into 1-1/2-inch pieces.
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon coarse salt
• Freshly ground pepper, to taste
• 1 Granny Smith apple, quartered, cored, and thinly sliced
• 1 head escarole, torn into 2-inch pieces
• 2-1/2 ounces sharp cheddar cheese, thinly sliced or shaved into ribbons with a vegatable peeler
• FOR THE DRESSING
• 2 tablespoons white-wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon packed light-brown sugar
• 1/4 teaspoon coarse salt, plus more to taste
• Freshly ground pepper, to taste
• 3 tablespoons extra-virgin olive oil

Preparation

Step 1

Serves 8 to 10

You can roast the squash, slice the cheese (keeping it covered so it doesn't dry out), and make the dressing a couple of hours ahead, but you'll need to slice the apple and assemble the salad just before serving.