Nutrition per serving may change if servings are adjusted.
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
Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
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.
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 ½ teaspoon each salt and pepper in the bowl.
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.
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
Vitamin A (422% daily value), Vitamin C (187% dv), Folate (74% dv), Calcium (25% dv), Iron (22% dv)