Escarole & Butternut Squash Salad
The salad is the perfect combination of tender, roasted butternut squash, chewy dried cranberries, and crunchy pine nuts all dressed with a smoky chipotle-ranch dressing. And the dressing serves double duty as a salad topper, and a spicy dip for chips and fresh vegetables.
FOR THE SQUASH, peel:
FOR THE DRESSINg, mince:
FOR THE SALAD, toss:
Preheat oven to 400°. Line a baking sheet with aluminum foil.
For the squash, peel skin from squash. Cut squash in half and scoop out seeds. Cut flesh into 11/2-inch chunks; toss with oil, salt, and pepper. Roast squash on the baking sheet until browned, 25–30 minutes. Cool squash to room temperature.
For the dressing, mince garlic with the 1/2 tsp. salt, then place in a medium bowl. Whisk in mayonnaise, buttermilk, lime juice, honey, and chipotle until dressing is emulsified. Refrigerate dressing until ready to serve, or up to 2 days.
For the salad, toss escarole with desired amount of dressing. Top salad with roasted squash and cranberries; garnish with pine nuts.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 1g 5%
Cholesterol 2mg 0%
Sodium 136mg 5%
Carbs 17g 5%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.