WILTED AUTUMN GREENS WITH HONEY MUSTARD VINAIGRETTE
Provided by Anne Stiles Quatrano
Categories Salad Leafy Green Mustard Side Bake Dinner Salad Dressing Butternut Squash Fall Winter Honey Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F.
- Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board. Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin. Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use).
- Arrange the diced squash and pears on a baking sheet and toss with the oil. Roast until browned, about 20 minutes; set aside at room temperature.
- Make a cross slit on the rounded end of each chestnut with a sharp paring knife. Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl. Peel the chestnuts as soon as they are cool enough to handle, as they will peel the easiest when hot. Cut into quarters and set aside.
- Reduce the oven temperature to 350°F. Wrap the shallots in parchment paper and then in aluminum foil. Bake until tender and slightly caramelized, about 1 hour. Once the shallots are cool enough to handle, chop coarsely and set aside.
- To make the vinaigrette: In a large sauté pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan. Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout. in a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds. Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of a food processor, blending until thoroughly combined Pour the vinaigrette into a large mixing bowl.
- Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette. Serve immediately.
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Jack Murphy
[email protected]This recipe is a great way to use up leftover greens. I had some kale and spinach that was starting to wilt, so I decided to make this dish. It turned out great! The greens were tender and flavorful, and the vinaigrette was the perfect finishing touc
Shade Carlson
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I've even made it for potlucks and it's always a hit. The vinaigrette is so versatile, I've even used it on other salads and it's always a hit.
Md Redoy Khan
[email protected]This is a great recipe for a quick and easy weeknight meal. The greens are wilted perfectly and the vinaigrette is tangy and flavorful. I served it with roasted chicken and it was a hit with the whole family.
Madi Miller
[email protected]I'm not a big fan of wilted greens, but I thought I'd give this recipe a try. I was pleasantly surprised! The greens were tender and flavorful, and the honey mustard vinaigrette was the perfect complement. I'll definitely be making this again.
Fahreta Hasancevic
[email protected]This recipe is a keeper! I've made it several times already and it's always a crowd-pleaser. The vinaigrette is so versatile, I've even used it on other salads and it's always a hit.
Omar Escobar
[email protected]Not a fan of mustard, but I still enjoyed this dish. The greens were perfectly wilted and the vinaigrette was tangy and sweet. I omitted the mustard and it was still delicious.
Kenneth Waterhouse
[email protected]Absolutely loved this recipe! The wilted greens were tender and flavorful, and the honey mustard vinaigrette was the perfect finishing touch. I served it with grilled chicken and it was a complete meal.
PUBG ACCOUNT
[email protected]Easy to follow recipe with delicious results. I used a mix of kale, spinach, and arugula for the greens and it turned out great. The honey mustard vinaigrette is tangy and sweet, and the toasted walnuts add a nice touch of texture.
Joseph King
[email protected]Just made this for dinner and it was a hit! The vinaigrette is so flavorful and the greens are perfectly wilted. I added some crumbled bacon and chopped walnuts for extra crunch and flavor. Will definitely be making this again!
Eskeñder Ali
[email protected]This recipe is a delightful exploration of autumnal flavors. The combination of wilted greens, sweet honey, and tangy mustard creates a harmonious balance that tantalizes the taste buds. I highly recommend it!