Make-Ahead Grilled Escarole Salad with Citrus, Squash and Ricotta

Ingredients

• One 1- to 1 1/2-pound butternut squash, peeled, halved, seeds scooped, cut into 1/4-inch-thick wedges
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon canola or vegetable oil
• 1 pound escarole, bottoms trimmed, separated into stalks
• 1 lemon, preferably Meyer lemon, halved
• 1 orange, peeled, quartered, and cut into thin slices
• 3 tablespoons fresh ricotta cheese
• 2 tablespoons pine nuts, lightly toasted in dry pan

Directions

1. Move the oven racks to the upper and lower middle positions, then heat the oven to 450 degrees F. Coat the squash with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange the pieces in single layers on parchment or foil-lined baking sheets, and roast until the squash is tender, about 15 minutes, switching the baking sheets around halfway through.
2. Drizzle the escarole with the remaining olive oil, then season it with salt and pepper. Heat a grill or grill pan over high heat. Oil the grill with the canola oil and let it get hot enough to smoke. Cook the escarole until it softens and has charred spots, about 8 minutes, turning it over midway. Transfer it to paper towels to drain, and let it cool a bit. While that’s happening, place the lemon halves on the grill with the cut sides down and cook until they are browned and caramelized, 3 to 5 minutes.
3. Combine the escarole, squash, oranges and ricotta. Scatter the pine nuts over the top. Serve the salad with the grilled lemon wedge for squeezing over it, or pack it in an airtight container for later and add the grilled lemon juice just before eating.