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Side Dishes

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.

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Ingredients

FOR THE SQUASH, peel:

FOR THE DRESSINg, mince:

FOR THE SALAD, toss:

Instructions

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.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

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