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. Source: EatingWell Magazine, November/December 2013

Bill Scepansky


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

185 calories; 12.8 g total fat; 1.2 g saturated fat; 73 mg sodium. 520 mg potassium; 17.7 g carbohydrates; 5.8 g fiber; 8 g sugar; 2.7 g protein; 6641 IU vitamin a iu; 15 mg vitamin c; 142 mcg folate; 72 mg calcium; 1 mg iron; 34 mg magnesium; 4 g added sugar;