Roasted Squash, Chestnut, And Chicory Salad With Cranberry Vinaigrette

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
269
FAT
58%
CHOL
10%
SOD
47%

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Ingredients for 6 servings

2 tablespoons extra-virgin olive oil plus additional for greasing

1 2-pound acorn squash

1 teaspoon salt

1/2 teaspoon black pepper

1 cup peeled cooked whole chestnuts (from a 7- to 8-oince jar), cut into thirds

4 (1/4-inch-thick) slices pancetta (6 ounce total), cut into 1/4-inch dice

1/4 cup fresh cranberries, finely chopped

1 tablespoon packed dark brown sugar

1/4 cup water

2 tablespoons whole-grain mustard

3/4 pound chicory (curly endive), trimmed and torn into 2-inch pieces (10 cups)

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