Winter Greens Salad with Squash & Cranberry Vinaigrette
From EatingWell: November/December 2013
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.
- 1 small kabocha squash or 3 delicata squash, halved and seeded
- 1/2 cup walnut oil or extra-virgin olive oil
- 1/3 cup white balsamic vinegar or white-wine vinegar
- 1 small shallot, minced
- 1 medium clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- Freshly ground pepper to taste
- 1/2 cup dried cranberries
- 10 cups torn frisée
- 10 cups thinly sliced escarole
- 1/2 cup coarsely chopped walnuts, toasted
- 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 frisée and escarole to the remaining vinaigrette; toss to coat. Transfer the greens to the platter and top with walnuts.
Tips & Notes
- 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.
Per serving: 186 calories; 13 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 18 g carbohydrates; 4 g added sugars; 3 g protein; 6 g fiber; 73 mg sodium; 523 mg potassium.
Nutrition Bonus: Vitamin A (133% daily value), Folate (36% dv), Vitamin C (25% dv)
Carbohydrate Servings: 1
Exchanges: 1/2 starch, 1 vegetable, 1/2 other carbohydrates, 2 1/2 fat
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- Total Time
- 30 minutes or less
- 8 or more
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- November/December 2013