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Time
45 min
Level
Medium
Author
eatingwell

Roasted Cranberry, Squash & Cauliflower Salad

high-fiber
Instructions
1
Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
2
Toss cauliflower and squash cubed 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.
3
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.
4
Whisk vinegar, minced shallot, mustard and grated garlic with the remaining 5 tablespoons oil and 1/2 teaspoon each salt and pepper in the bowl.
5
Drizzle 1/3 cup of the dressing over the roasted vegetables and stir gently until evenly coated. Add torn 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, chopped pecans and crumbled blue cheese.
Micro nutrients
Total weight
741.79g
Carbs
41.04g
Dietary fiber
17.55g
Sugar
8.45g
Fats
32.23g
Saturated
6.45g
Poly
4.16g
Mono
19.33g
Trans
0.01g
Proteins
16.31g
Calcium
115.23%
Iron
65.51%
Magnesium
83.95%
Vitamin A
2330.29%
Vitamin C
573.12%
Vitamin B6
2.93%
Vitamin D
0mg
Vitamin B12
0mg
Sodium
129.43%
Potassium
159.1%
Cholesterol
256.43%
Percentages are based on a diet of 2000 calories a day.
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