Colorful and healthy, everyone will enjoy the layers of flavor that this escarole-based salad offers.  Tender escarole leaves (if you prefer, you could also sub in red leaf or green leaf lettuce) tossed with sweet, crunchy pomegranate seeds and toasted hazelnuts; and yum, yum—wedges of roasted acorn squash flavored with crushed coriander seeds.  And that’s not all! A simple garlic-infused homemade buttermilk dressing adds a touch of creaminess that the salad so desires.

(To view this recipe, click on the following link: https://www.cbsnews.com/news/recipe-acorn-squash-and-escarole-salad/ )

Tagged: acorn squash, buttermilk dressing, coriander, escarole, escarole salad, Fall salad, Food and Wine, Food and Wine Magazine, hazelnuts, low-fat buttermilk, pomegranate seeds, roasted squash, Salad, side salad, Winter salad