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Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette

Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This roasted squash, chestnut, and chicory salad is an elegant dairy-free dish that captures the very best flavours of the colder months. The natural sweetness of the roasted acorn squash and chestnuts provides a beautiful contrast to the slightly bitter notes of the fresh chicory. Finished with a warm, tangy cranberry vinaigrette and salty pancetta, it offers a sophisticated balance of textures and tastes that works perfectly as an impressive starter or a substantial lunch.

As a versatile seasonal recipe, this salad is ideal for autumn entertaining or as a festive side dish for a Sunday roast. The combination of colourful cranberries and golden squash makes it a visual centrepiece for any table. By using shop-bought cooked chestnuts, the preparation is kept simple, allowing you to focus on achieving that perfect golden colour on the squash and a satisfyingly crisp finish on the pancetta.

Ingredients for Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette

2 tablespoons extra-virgin olive oil plus additional for greasing
450g acorn squash
1 כפית מלח
1/2 כפיות פלפל שחור
150g peeled cooked whole chestnuts (from a 7- to 8-oince jar), cut into thirds
4 (1/4-inch-thick) slices pancetta (170g total), cut into 1/4-inch dice
30g fresh cranberries, finely chopped
1 tablespoon packed dark brown sugar
60ml water
2 tablespoons whole-grain mustard
350g chicory (curly endive), trimmed and torn into 2-inch pieces (2400ml )

How to make Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette

Put oven rack in middle position and preheat oven to 232°C. Line a large shallow baking pan with foil and oil generously with olive oil.

Cut off stem end of squash, then put cut side down and halve lengthwise. Discard seeds, then cut squash into 1/2-inch-thick slices. Peel if desired with a paring knife and transfer slices to a bowl. Add 1 tablespoon olive oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper and gently toss to coat. Arrange in 1 layer in lined baking pan and roast until golden, about 15 minutes. Remove from oven and turn squash over with a spatula. Add chestnuts to pan in an even layer, then continue to roast until squash is golden and tender, 10 to 15 minutes. Keep warm, covered with foil.

While squash is roasting, cook pancetta in a dry 10-inch heavy skillet over high heat until browned, about 4 minutes total. Transfer pancetta with a slotted spoon to paper towels to drain, reserving fat in skillet.

Reheat pancetta fat over moderately high heat until hot but not smoking, then add cranberries and brown sugar and stir once to combine. Remove from heat and add water, stirring and scraping up brown bits from bottom of skillet.

Transfer cranberry mixture to a medium bowl and whisk in mustard, remaining tablespoon olive oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper.

Toss together chicory, roasted acorn squash, and chestnuts. Just before serving, toss with dressing and sprinkle with pancetta.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.