Roasted Cranberry, Squash & Cauliflower Salad

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

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.

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, minced shallot, mustard and grated 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 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.