Winter Greens Salad with Squash & Cranberry Vinaigrette (Printer-Friendly Version) | Eating Well
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Winter Greens Salad with Squash & Cranberry Vinaigrette

http://www.eatingwell.com/recipes/winter_greens_salad_squash

From EatingWell:  November/December 2013

In this winter greens salad recipe, the steamed squash adds a tender yielding texture and a mild, almost nutty taste. Combine with some nutritious bitter greens and a sweet-sour cranberry vinaigrette and you have an amazing salad.

12 servings, about 1 1/3 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. If using kabocha, cut lengthwise into quarters, then cut each quarter crosswise into 6 slices. For delicata, cut each half crosswise into 6 slices. (No need to peel either type of squash—the skin is edible.) Bring 1 inch of water to a boil in a Dutch oven fitted with a steamer basket. Add the squash to the basket, cover and cook until just tender when pierced with a knife, 8 to 10 minutes. Carefully remove the steamer basket from the pot and transfer the squash to a large plate to cool.
  2. Meanwhile, whisk oil, vinegar, shallot, garlic, mustard, honey, salt and pepper in a large bowl until well combined. Add cranberries; set aside for at least 10 minutes to let the cranberries soften.
  3. When ready to serve, arrange the squash slices on a large platter. Drizzle with 2 tablespoons of the vinaigrette. Add frisée and escarole to the remaining vinaigrette; toss to coat. Transfer the greens to the platter and top with walnuts.

Nutrition

Per serving : 186 Calories; 13 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 18 g Carbohydrates; 3 g Protein; 6 g Fiber; 73 mg Sodium; 523 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1/2 other carbohydrates, 2 1/2 fat

Tips & Notes