Acorn squash and escarole salad from Food & Wine Magazine, November 2017: The Thanksgiving Issue (page 62) by Justin Chapple

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Clementine-and-garlic roast turkey

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on December 17, 2017

    A great example of how a few ingredients can come together to make a fantastic salad. A pound of both escarole and arugula is a LOT - even for 10 people. I used about half of the arugula and escarole as the salad called for, and the salad was still more than enough for the seven of us. I used one delicata squash, which was more than 9 oz, but wouldn't have wanted to use less. And the dressing - so simple, and perfect for the salad. The large amount of pepper in it was key.

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