Winter Greens Salad with Squash & Cranberry Vinaigrette


Winter Greens Salad with Squash & Cranberry Vinaigrette
Recipe type: Lunch
Serves: 12
  • 1 small kabocha squash or 3 delicata squash, halved and seeded
  • ½ cup walnut oil or extra-virgin olive oil
  • ⅓ cup white balsamic vinegar or white-wine vinegar
  • 1 small shallot, minced
  • 1 medium clove garlic, minced
  • 1 tsp. Dijon mustard
  • 1 tsp. maple
  • ½ tsp. kosher salt
  • Freshly ground pepper to taste
  • ⅛ cup chopped dried cranberries
  • 10 cups torn frisee
  • 10 cups thinly sliced escarole
  • ½ cup coarsely chopped walnuts, toasted
  1. If using kabocha, cut lengthwise into quarters, then cut each quarter crosswise into 6 slices. For delicata, cut each half crosswise into 6 slices. (No need to peel either type of squash; the skin is edible.) Bring 1 inch of water to a boil in a Dutch oven fitted with a steamer basket. Add the squash to the basket, cover and cook until just tender when pierced with a knife, 8 to 10 minutes. Carefully remove the steamer basket from the pot and transfer the squash to a large plate to cool.
  2. Meanwhile, whisk oil, vinegar, shallot, garlic, mustard, honey, salt and pepper in a large bowl until well combined. Add cranberries; set aside for at least 10 minutes to let the cranberries soften.
  3. When ready to serve, arrange the squash slices on a large platter. Drizzle with 2 Tbls. of the vinaigrette. Add frisee and escarole to the remaining vinaigrette; toss to coat. Transfer the greens to the platter and top with walnuts.