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. Source: EatingWell Magazine, November/December 2017

Breana Killeen
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Ingredients

Directions

  • 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.

  • 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.

  • Whisk vinegar, shallot, mustard and garlic with the remaining 5 tablespoons oil and 1/2 teaspoon each salt and pepper in the bowl.

  • 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.

Nutrition Facts

502 calories; 35.7 g total fat; 192 mg cholesterol; 699 mg sodium. 36.6 g carbohydrates; 14.8 g protein; Full Nutrition

Reviews (2)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/12/2018
I used Swiss Chard in place of the escarole. I will make this again. Read More
Rating: 5 stars
11/16/2017
The best salad I've ever eaten!!! Will definitely make it again!!! Thanks for sharing that one!!! Read More