Review Your Order
Close

Shopping Cart

Roasted Acorn Squash and Broccoli Rabe Salad with Ricotta Salata

Serves: Makes 4 servings

Ingredients:

  • 1 small acorn squash (about 1¼ pounds), halved, seeded, and cut into 1-inch wedges (you don’t need to peel it)
  • 7 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 1 bunch (about 12 ounces) broccoli rabe, trimmed and cut into 2-inch lengths
  • 3½ ounces ricotta salata, crumbled (about ¼ cup)
  • ½ cup pecans, toasted
  • ⅓ cup dried cranberries
  • 2 teaspoons cider vinegar, plus more as needed
  • Coarse salt, as needed
  • ¼ cup chopped fresh parsley leaves


Procedures:

I love putting roasted squashes of all kinds in salads, where they add both sweetness and a velvety texture next to the usual mix of greens and other crunchy elements. You can use any kind of winter squash, but acorn slices up into crescent moons, which roast evenly and are pretty on the plate. You can serve this salad as a fight main course. Or, make it a first course or side dish to roast chicken or fish at any autumnal dinner party. And definitely keep it in mind when November rolls around; with its dried cranberries, toasted pecans, and cider-vinegar dressing, it will be a nice new dish for your Thanksgiving table.

Heat the oven to 425° F.

Place the squash wedges on a rimmed baking sheet and toss them with 2 tablespoons of the olive oil. Sprinkle with ¼ teaspoon of the kosher salt and a few grinds of black pepper. On a separate rimmed baking sheet, toss the broccoli rabe with 2 tablespoons of the oil, the remaining ¼ teaspoon kosher salt, and a few grinds of black pepper.

Place the squash in the oven and roast, without moving it, until the undersides are golden brown, about 20 minutes.

Flip the squash wedges over and return the pan to the oven. At the same time, place the pan of broccoli rabe in the oven. Roast until the squash is cooked through and the broccoli rabe is tender and lightly colored, about 15 minutes.

In a large bowl, combine the squash, broccoli rabe, ricotta salata, pecans, and cranberries. Season with the vinegar, remaining 3 tablespoons olive oil, coarse salt to taste, and black pepper to taste. Toss in the parsley just before serving.

Reprinted from Dinner: Changing the Game copyright © 2017 by Melissa Clark. Photographs copyright © 2017 by Eric Wolfinger. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

by Dinner

These Are Perfect For This Recipe

Dinner: Changing the Game

New From New York Times bestselling author Melissa Clark comes a comprehensive and practical cookbook featuring more than 250 all-new recipes. Formulated with a focus on easy cooking, these inherently simple recipes can truly turn anyone into a better and more ... More About Dinner Changing the Game »

3083029
Standard Shipping Rates Apply
In Stock and Ready to Ship

California Olive Ranch Everyday California Extra Virgin Olive Oil

Stars: 3.7

This delicate olive oil has a fruity nose and a smooth and buttery tongue with a very slight peppery finish. Perfect for baking cakes and cookies, for all-purpose mayonnaise and mashed potatoes or with tender salad greens, just to name a few of the many... More About California Olive Ranch Everyday California Extra Virgin Olive Oil »

707752
Standard Shipping Rates Apply
In Stock and Ready to Ship
 
 
Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?