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Prep Time:45 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:45 minsTotal Time:45 minsServings:4Yield:4 servings
Prep Time:45 mins
Prep Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5cupscauliflower florets (about 1 1/4 pounds)5cupscubed butternut squash (about 1 1/4 pounds)6tablespoonsextra-virgin olive oil, divided¾teaspoonsalt, divided¾teaspoonground pepper, divided1cupcranberries, thawed if frozen4large eggs¼cupwhite-wine vinegar2tablespoonsminced shallot1teaspoonDijon mustard1clovegarlic, grated8cupstorn escarole⅓cuptoasted chopped pecans¼cupcrumbled blue cheese
Cook Mode(Keep screen awake)
Ingredients
5cupscauliflower florets (about 1 1/4 pounds)
5cupscubed butternut squash (about 1 1/4 pounds)
6tablespoonsextra-virgin olive oil, divided
¾teaspoonsalt, divided
¾teaspoonground pepper, divided
1cupcranberries, thawed if frozen
4large eggs
¼cupwhite-wine vinegar
2tablespoonsminced shallot
1teaspoonDijon mustard
1clovegarlic, grated
8cupstorn escarole
⅓cuptoasted chopped pecans
¼cupcrumbled blue cheese
DirectionsPreheat 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.Originally appeared: EatingWell Magazine, November/December 2017
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.
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.
Originally appeared: EatingWell Magazine, November/December 2017
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Nutrition Facts(per serving)502Calories36gFat37gCarbs15gProtein
Nutrition Facts(per serving)
- 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.
