Roasted Cranberry, Squash & Cauliflower Salad

Roasted Cranberry, Squash & Cauliflower Salad

1 Review
From: EatingWell Magazine, November/December 2017

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 5 cups cauliflower florets (about 1¼ pounds)
  • 5 cups cubed butternut squash (about 1¼ pounds)
  • 6 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 1 cup cranberries, thawed if frozen
  • 4 large eggs
  • ¼ cup white-wine vinegar
  • 2 tablespoons minced shallot
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, grated
  • 8 cups torn escarole
  • ⅓ cup toasted chopped pecans
  • ¼ cup crumbled blue cheese

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
  2. Toss cauliflower and squash with 1 tablespoon oil and ¼ 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.
  3. 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.
  4. Whisk vinegar, shallot, mustard and garlic with the remaining 5 tablespoons oil and ½ teaspoon each salt and pepper in the bowl.
  5. Drizzle ⅓ 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 information

  • Serving size: 3 cups
  • Per serving: 502 calories; 36 g fat(7 g sat); 11 g fiber; 37 g carbohydrates; 15 g protein; 296 mcg folate; 192 mg cholesterol; 9 g sugars; 0 g added sugars; 21,124 IU vitamin A; 112 mg vitamin C; 252 mg calcium; 4 mg iron; 699 mg sodium; 1,503 mg potassium
  • Nutrition Bonus: Vitamin A (422% daily value), Vitamin C (187% dv), Folate (74% dv), Calcium (25% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 2 vegetable, 1 medium-fat protein, 5½ fat

Reviews 1

November 15, 2017
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By: Kathleen Ward
The best salad I've ever eaten!!! Will definitely make it again!!! Thanks for sharing that one!!!
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