Name: Roasted Cranberry, Squash & Cauliflower Salad
Prep time: 45 min
Total time: 45 min
Ingredients: 5 cups cauliflower florets (about 1 1/4 pounds); 5 cups cubed butternut squash (about 1 1/4 pounds); 6 tablespoons extra-virgin olive oil, divided; 0.75 teaspoon salt, divided; 0.75 teaspoon ground pepper, divided; 1 cup cranberries, thawed if frozen; 4 large eggs; 0.25 cup white-wine vinegar; 2 tablespoons minced shallot; 1 teaspoon Dijon mustard; 1 clove garlic, grated; 8 cups torn escarole; 0.33333334326744 cup toasted chopped pecans; 0.25 cup crumbled blue cheese

Roasted Cranberry, Squash & Cauliflower Salad

4.7

(3)

2 Reviews

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.

Breana Lai Killeen, M.P.H., RD

Updated on June 19, 2020

Prep Time:

45 mins

Total Time:

45 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Low-Calorie High Fiber Gluten-Free Vegetarian Soy-Free

Jump to Nutrition Facts

Ingredients

5 cups cauliflower florets (about 1 1/4 pounds)
5 cups cubed butternut squash (about 1 1/4 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

Directions

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 (per serving)

502	Calories
36g	Fat
37g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 3 cups
Calories 502
% Daily Value *
Total Carbohydrate 37g	13%
Dietary Fiber 11g	40%
Total Sugars 9g
Protein 15g	30%
Total Fat 36g	46%
Saturated Fat 7g	35%
Cholesterol 192mg	64%
Vitamin A 21124IU	422%
Vitamin C 112mg	124%
Folate 296mcg	74%
Sodium 699mg	30%
Calcium 252mg	19%
Iron 4mg	22%
Magnesium 117mg	28%
Potassium 1503mg	32%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.