Reviews Add Rating & Review
Back to Chopped Winter Salad All Reviews for Chopped Winter Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chopped Winter Salad Credit: Kate Mathis Recipe Summary prep: 30 mins total: 1 hr 10 mins Servings: 8
Ingredients Ingredient Checklist 1 acorn squash 3/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 8 ounces small shiitake mushrooms, stems removed 1/4 cup apple-cider vinegar 2 teaspoons Dijon mustard 1 small clove garlic, minced 1/2 head escarole (6 ounces), trimmed and chopped (4 cups) 1 head radicchio (6 ounces), trimmed and chopped (6 cups) 1 cup packed flat-leaf parsley leaves 1/2 cup pomegranate arils 1/2 cup toasted pepitas 1/2 cup crumbled feta
Gallery Chopped Winter Salad Credit: Kate Mathis
Recipe Summary prep: 30 mins total: 1 hr 10 mins Servings: 8
Gallery
Chopped Winter Salad Credit: Kate Mathis
Chopped Winter Salad
Credit: Kate Mathis
Chopped Winter Salad
Recipe Summary prep: 30 mins total: 1 hr 10 mins Servings: 8
Recipe Summary
prep: 30 mins total: 1 hr 10 mins
Servings: 8
prep: 30 mins
total: 1 hr 10 mins
prep:
30 mins
total:
1 hr 10 mins
Servings: 8
8
Ingredients
Ingredients
- 1 acorn squash 3/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 8 ounces small shiitake mushrooms, stems removed 1/4 cup apple-cider vinegar 2 teaspoons Dijon mustard 1 small clove garlic, minced 1/2 head escarole (6 ounces), trimmed and chopped (4 cups) 1 head radicchio (6 ounces), trimmed and chopped (6 cups) 1 cup packed flat-leaf parsley leaves 1/2 cup pomegranate arils 1/2 cup toasted pepitas 1/2 cup crumbled feta
Directions
Preheat oven to 400 degrees with racks in upper and lower thirds. Halve squash; remove stem and seeds. Cut into 1-inch pieces. Arrange on a rimmed baking sheet, drizzle with 2 tablespoons oil, and season with salt and pepper; toss to coat. Arrange mushrooms on another rimmed baking sheet, drizzle with 2 tablespoons oil, and season with salt and pepper; toss to coat. Roast, flipping each once, until squash is caramelized and tender, 25 to 30 minutes; and mushrooms are golden and crisp, 30 to 35 minutes. Let cool completely.
Meanwhile, whisk together vinegar, mustard, and garlic. Slowly add remaining 1/2 cup oil, whisking until combined. Season with salt and pepper.
Arrange escarole, radicchio, squash, mushrooms, parsley, pomegranate arils, and pepitas in a large bowl or platter. Season with salt and pepper. Sprinkle with feta. Drizzle with 1/2 cup dressing; toss to coat. Serve with remaining dressing.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chopped Winter Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chopped Winter Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
