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Make-Ahead Grilled Escarole Salad with Citrus, Squash and Ricotta

See full recipe on: Serious Eats



Ingredients

One 1- to 1 1/2-pound butternut squash, peeled, halved, seeds scooped, cut into 1/4-inch-thick wedges
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon canola or vegetable oil
1 pound escarole, bottoms trimmed, separated into stalks
1 lemon, preferably meyer lemon, halved
1 orange, peeled, quartered, and cut into thin slices
3 tablespoons fresh ricotta cheese
2 tablespoons pine nuts, lightly toasted in dry pan

Nutrition 2 servings

Per Serving % Daily Value
Calories 552
Fat 36g 56%
Carbs 57g 19%
Protein 9g 19%
Fiber 16g 64%
Cholesterol 10mg 3%
Sodium 34mg 1%
     
Fat
Carbs
Protein

Preparation






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