45 minutes
A vibrant and hearty salad featuring roasted acorn squash and broccoli rabe, complemented by the saltiness of ricotta salata, the crunch of toasted pecans, and the sweetness of dried cranberries.
Acorn Squash, halved, seeded, cut into 1-inch wedges
0 lb
Extra Virgin Olive Oil, divided
tablespoons
Kosher Salt, divided
teaspoons
Broccoli Rabe, trimmed, cut into 2-inch lengths
0 oz
Ricotta Salata Cheese, crumbled
0 oz
Pecans, toasted
cups
Dried Cranberries
cups
teaspoons
Fresh Parsley Leaves, chopped
cups
1. Roast the Acorn Squash
Preheat your oven to 425°F. Toss the acorn squash wedges with 2 tablespoons of olive oil, ¼ teaspoon of kosher salt, and freshly ground black pepper. Arrange in a single layer on a rimmed baking sheet and roast for about 20 minutes or until the underside is golden brown.
2. Prepare and Roast the Broccoli Rabe
Toss the broccoli rabe with 2 tablespoons of olive oil, ¼ teaspoon of kosher salt, and black pepper. After the squash has roasted for 20 minutes, flip the squash pieces and add the broccoli rabe to the oven on a separate baking sheet. Roast both for an additional 15 minutes.
3. Assemble the Salad
Combine the warm squash and broccoli rabe in a large bowl. Add the crumbled ricotta salata, toasted pecans, and dried cranberries. Drizzle with the remaining 3 tablespoons of olive oil and the cider vinegar. Season with coarse salt and black pepper to taste, and toss gently. Finish with a sprinkle of fresh parsley.
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