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.

Bill Scepansky
Source: EatingWell Magazine, November/December 2013




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; protein 2.7g 5% DV; carbohydrates 17.7g 6% DV; exchange other carbs 1; dietary fiber 5.8g 23% DV; sugars 8.2g; fat 12.8g 20% DV; saturated fat 1.2g 6% DV; cholesterolmg; vitamin a iu 6641.5IU 133% DV; vitamin c 14.5mg 24% DV; folate 141.9mcg 36% DV; calcium 71.7mg 7% DV; iron 1.3mg 7% DV; magnesium 33.6mg 12% DV; potassium 520.1mg 15% DV; sodium 73.4mg 3% DV; thiamin 0.1mg 10% DV; added sugar 4g.