Ingredients
1 small butternut squash (about 2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt
Freshly ground pepper, to taste
1 Granny Smith apple, quartered, cored, and thinly sliced
1 head escarole, torn into 2-inch pieces
2 1/2 ounces sharp cheddar cheese, thinly sliced or shaved into ribbons with a vegetable peeler
2 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1 teaspoon packed light-brown sugar
1/4 teaspoon coarse salt, plus more, to taste
Freshly ground pepper, to taste
3 tablespoons extra-virgin olive oil
Preparation
For the salad: Preheat oven to 425 degrees. Toss squash with oil, salt, and pepper on a rimmed baking sheet. Roast until tender and caramelized, 20 to 25 minutes. Let cool completely on a wire rack.
Make the dressing: Whisk together vinegar, mustard, sugar, 1/4 teaspoon salt, and pepper. Add oil in a slow, steady stream, whisking until emulsified.
Gently toss squash, apple, escarole, and half the cheese in a large serving bowl. Season with salt and pepper. Drizzle with dressing, and toss again. Top with remaining cheese.
