Ingredients
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 6 tablespoons olive oil
- Olive oil
- Cooking spray
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar
- 4 pounds butternut squash (2 butternut squash), peeled, halved lengthwise, seeded
- Kosher salt
- 4 heads Belgian endive, root ends trimmed and leaves separated into individual leaves
- 2 apples, unpeeled, halved, cored and cut into thin strips
- 8 ounces blue cheese, crumbled
- 1/2 cup cranberries, dried
How to Make
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Step 1: To make dressing whisk together first 2 ingredients in a cup or bowl and then gradually whisk in the oil; season with salt and pepper.
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Step 2: To make the salad: preheat oven to 400 degrees F. Brush 2 rimmed baking sheets with oil and then spray then with the cooking spray. In a small bowl whisk together vinegar and sugar and set aside.
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Step 3: Cut squash halves crosswise into 1/4 inch thick slices and then arrange them on the baking sheets; brush with oil and sprinkle with kosher salt and pepper. Roast 5 minutes; brush with sugar-vinegar mixture; turn squash over and brush with mixture and roast for another 5 minutes. Roast for another 15 minutes or until squash is tender when pieced with knife. Cool on the baking sheets ****This can be done 4 hours ahead of time and let stand at room temperature.
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Step 4: On 10 plates arrange 5-6 endive leaves and then place the squash slices in the center of each plate. Scatter the apples, cheese and cranberries over the squash. Drizzle dressing over all.
We hope you enjoy this recipe!
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