Rating: 4.5 stars
3 Ratings
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  • 4 star values: 1
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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


Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

  • 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

3 cups
502 calories; protein 14.8g; carbohydrates 36.6g; dietary fiber 11.3g; sugars 8.7g; fat 35.7g; saturated fat 6.9g; cholesterol 192.3mg; vitamin a iu 21123.8IU; vitamin c 111.9mg; folate 296.1mcg; calcium 251.7mg; iron 3.9mg; magnesium 117mg; potassium 1503.3mg; sodium 699.2mg.

1 1/2 starch, 2 vegetable, 1 medium-fat protein, 5 1/2 fat