Roasted Cranberry, Squash & Cauliflower Salad
Serve this healthy salad as a main course or as a starter for a special meal. To speed up prep, look for precut butternut squash in the refrigerated area of the produce section at your grocery store.
Ingredients
- 5 cups cauliflower florets (about 1 1/4 pounds)
- 5 cups cubed butternut squash (about 1 1/4 pounds)
- 6 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- ¾ teaspoon ground pepper, divided
- 1 cup cranberries, thawed if frozen
- 4 large eggs
- ¼ cup white-wine vinegar
- 2 tablespoons minced shallot
- 1 teaspoon Dijon mustard
- 1 clove garlic, grated
- 8 cups torn escarole
- ⅓ cup toasted chopped pecans
- ¼ cup crumbled blue cheese
Directions
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Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
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Toss cauliflower and squash with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Arrange in a single layer on the prepared baking sheet. Roast, stirring once or twice, until almost tender, 18 to 22 minutes. Add cranberries and roast until they start to burst, about 5 minutes more.
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Meanwhile, place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat, cover and let stand for 5 minutes for medium-soft yolks or 6 minutes for medium-firm. Drain and cover with ice water. When cool, peel and cut in half.
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Whisk vinegar, shallot, mustard and garlic with the remaining 5 tablespoons oil and 1/2 teaspoon each salt and pepper in the bowl.
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Drizzle 1/3 cup of the dressing over the roasted vegetables and stir gently until evenly coated. Add escarole to the bowl and toss to coat with the dressing; add the roasted vegetables and toss to combine. Serve the salad topped with the eggs, pecans and blue cheese.