Roasted Acorn Squash Salad with Maple Syrup Dressing | Emeril Lagasse

Roasted Acorn Squash Salad with Maple Syrup Dressing | Emeril Lagasse

Emeril’s Roasted Squash Acorn Squash Salad is loaded with tasty goodness—sweet roasted squash, crunchy rye bread and goat cheese croutons, and an addictive creamy maple syrup dressing. This is a salad that’s sure to make you want to eat your veggies!

ROASTED ACORN SQUASH SALAD WITH MAPLE SYRUP DRESSING
SERVES 4

1 (1 1/4 pound) acorn squash, halved lengthwise, seeded, and cut lengthwise into wedges, about ¾-inch thick
6 tablespoons melted butter
1 teaspoon packed light-brown sugar
¼ teaspoon ground cinnamon
½ teaspoon Emeril’s Essence Creole Seasoning, plus more for seasoning
2 tablespoons creme fraiche, sour cream, or mayonnaise
2 tablespoons apple cider vinegar
1 1/2 teaspoons prepared horseradish
1/4 cup pure maple syrup
Salt and pepper
2 tablespoons olive oil, plus 1/3 cup
3 ounces goat cheese, crumbled
4 slices rye bread, cut into cubes
6 cups assorted lettuces, such as frisee, red oak leaf, radicchio, and mache, tough stems removed, rinsed, and spun dry
8 ounces thick-cut bacon, cut crosswise into thick strips, cooked until crisp, and drained
1/4 cup chopped walnuts, toasted

Preheat the oven to 375 degrees F.
In a large bowl, toss squash wedges with 2 tablespoons melted butter, brown sugar, Essence, and cinnamon to coat. Place in a baking dish, and cover with aluminum foil. Roast until squash is fork tender but still slightly firm, 20 to 30 minutes. Remove from oven, uncover, and let cool.

In a bowl, whisk together remaining 4 tablespoons melted butter and 2 tablespoons olive oil. Whisk in the goat cheese. Add bread cubes and toss to evenly coat. Place on a baking sheet and bake, stirring occasionally, until toasted and bubbly, about 10 minutes. Remove from oven and let cool.

In a medium bowl, stir together creme fraiche and vinegar. Stir in horseradish and maple syrup until well combined. Season with salt and pepper. While whisking constantly, slowly add remaining 1/3 cup olive oil until dressing is emulsified.

In a large bowl, combine frisee and mesclun lettuces. Season with salt and pepper. Add enough dressing to lightly coat. Transfer to a platter and top with cooked squash, bacon, croutons, and walnuts. Season with Essence and serve drizzled with and remaining dressing, if desired.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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