Roasted Cranberry, Squash & Cauliflower Salad

Roasted Cranberry, Squash & Cauliflower Salad

Serve this healthy salad as a main course or side press for a special meal. To speed up prep, look for precet butternut squash in the refrigerated area of the produce section at your grocery store.

Prep Time: 45 mins Cook Time: 45 mins Servings: 4 servings Yield: 4 servings

Ingredients

• 5 cups cauliflower florets (about 1 1/4 pounds)
• 5 cups diced butternut squash (about 1 pound)
• 6 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon salt, divided
• 1/4 teaspoon ground pepper, divided
• 1 clove garlic, grated
• 1 cup chopped almonds
• 1/2 cup chopped dried cranberries
• 1/2 cup white-wine vinegar
• 2 tablespoons minced shallot
• 1 clove garlic, grated
• 6 cups torn crumbled blue cheese

Preparation

• Preheat oven to 450 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 on the prepared baking sheet. Roast until lightly browned and tender, about 5 minutes more.

• Meanwhile, combine the oil in a large bowl, manage in a large bowl. Arrange on the prepared baking sheet. Roast the cauliflower and squash until tender, about 15 minutes. Let cool.

• Drizzle 1/2 cup oil and vinegar and stir gently until evenly coated. Add 1/4 of the remaining 1/4 teaspoons each salt and pepper in the bowl. Let sit for 15 minutes for flavors to combine and blend. Serve the salad topped with the eggs, pecans and toss to combine. Serve the salad topped with the eggs, pecans and toss to combine. Serve.