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Winter Greens Salad with Squash & Cranberry Vinaigrette
Winter Greens Salad with Squash & Cranberry Vinaigrette
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From: EatingWell Magazine, 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.
- By: Bill Scepansky EatingWell Recipe Contributor
Ingredients 12 servings
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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 1 small kabocha squash or 3 delicata squash, halved and seeded
- ½ cup walnut oil or extra-virgin olive oil
- ⅓ cup white balsamic vinegar or white-wine vinegar
- 1 small shallot, minced
- 1 medium clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon kosher salt
- Freshly ground pepper to taste
- ½ cup dried cranberries
- 10 cups torn frisée
- 10 cups thinly sliced escarole
- ½ cup coarsely chopped walnuts, toasted
Preparation
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Active
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Ready In
- 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.
- 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.
- When ready to serve, arrange the squash slices on a large platter. Drizzle with 2 tablespoons of the vinaigrette. Add frisee and escarole to the remaining vinaigrette; toss to coat. Transfer the greens to the platter and top with walnuts.
- Make Ahead Tip: Steam squash (Step 1) and let stand at room temperature for up to 3 hours; cover and refrigerate vinaigrette (Step 2) for up to 1 day.
- Serving size: about 1⅓ cups
- Per serving: 185 calories; 13 g fat(1 g sat); 6 g fiber; 18 g carbohydrates; 3 g protein; 142 mcg folate; 0 mg cholesterol; 8 g sugars; 4 g added sugars; 6,641 IU vitamin A; 15 mg vitamin C; 72 mg calcium; 1 mg iron; 73 mg sodium; 520 mg potassium
- Nutrition Bonus: Vitamin A (133% daily value), Folate (36% dv), Vitamin C (25% dv)
- Carbohydrate Servings: 1
- Exchanges: ½ starch, 1 vegetable, ½ other carbohydrates, 2½ fat
