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Make-Ahead Grilled Escarole Salad With Citrus, Squash And Ricotta

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Make-Ahead Grilled Escarole Salad With Citrus, Squash And Ricotta

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
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Published 2014-09-09 12:34:15 (2 years ago).

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