Jeweled Frisee Salad with Parmigiano-Reggiano and Roasted Squash
Everything about this salad says, “fall,” from the winter squash and cranberries to the leek-infused dressing. Curly frisee lettuce is topped with chunks of nutty Parmigiano-Reggiano and roasted, spiced squash along with colorful, chewy cranberry jewels and bits of salty, crunchy bacon. The cheesy chunks become flavor-packed croutons on this palate-pleasing salad.
- 3 cups butternut squash, ½ “ cubes (from a 2 lb. squash)
- 6 tbsp. oilive oil, divided
- ½ tsp. salt, divided
- ½ tsp. black pepper, divided
- 3 slices thick cut bacon, cut into ½ “ pieces
- 2 medium leeks, thinly sliced
- 2 tbsp. wine vinegar
- 1 tbsp. Dijon mustard
- 2 tsp. sugar
- 8 cups frisee lettuce (about 6 oz.)
- 3 oz. Il Villaggio Parmigiano-Reggiano and Extra, rough chunks (about ⅔ cup)
- 6 tbsp. dried cranberries
At a glance
Recipe type: Salad
- Preheat oven to 400 F. Line a baking sheet with parchment paper. Toss squash with 2 tbsp. oil and ¼ tsp each salt and pepper; spread in a single layer. Roast 20 minutes, turning once, until squash is tender and golden brown. Let cool slightly.
- In a medium skillet, cook bacon until crisp. Remove and keep warm. Pour off all but 1 tbsp. drippings; add leeks and cook covered over medium-low heat, stirring occasionally until tender, about 6 minutes.
- In a large bowl, whisk together remaining 4 tbsp. oil, vinegar, mustard, sugar and remaining ¼ tsp. each salt and pepper. Add frisee and toss until well coated.
- Arrange frisee on 6 serving plates. Top with squash, bacon, leeks, cheese and cranberries.
- TIP: (1) Toasted walnuts can be substituted for, or even in addition to cranberries. (2) It’s important that the squash be cut into uniform sized cubes to roast evenly.