Roasted Cranberry, Apple, Cauliflower and Butternut Squash Salad

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Roasted cranberry, apple, cauliflower and butternut squash salad, an easy and healthy dinner to make over the hectic Christmas holidays. 

Good morning friends, how is your week going? I am curious, have you found yourself eating cookies for breakfast yet? Our kitchen island is filled with tins of caramel corn, fairy food, cookies, nuts and other Christmas candy. The counters have canisters of sugar and piles of butter waiting their turn to be made into Viennese Whirls, Danish butter cookies, shortbread and several yeast breads. Needless to say I find myself called to these tins and canisters, almost like is siren song. Saturday I ate caramel corn, cookies and cocoa for breakfast, needless to say I wasn’t feeling my best for a few hours after that. 

So for dinner I made this scrumptious and easy roasted vegetable salad fromEating Well. You will love it because you can roast all of the vegetables on one pan, once finished you toss with the dressing and thenassemble the salad and enjoy! This salad can be customized in so many ways that it is a great recipe to keep in your rotation all winter long. 

•        Ingredients 

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  5 cups of cauliflower florets

• 5 cups cubed butternut squash

• 6 tablespoons extra-virgin olive oil, divided

• 3/4 teaspoon salt, divided

• 1/4 teaspoon peper, divided

• 1 cup of cranberries

• 4 large eggs

• 1 apple chopped

• 2 tablespoons shallots minced

• 1 teaspoon dijon mustard

• 1 clove garlic minced

• 1/4 cup white wine vinegar

• 8 cups of romain or lettuce of your choice washed and torn

• 1/3 cup toasted pecans

• 1/3 cup crumbled blue cheese

• In a large bowl, toss cauliflower and squash with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Arrange in a single layer on the prepared baking sheet. Add the apples to the pan. Roast, stirring once or twice, until almost tender, 18 to 22 minutes

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

• After the vegetables and apples have roasted for about 18 minutes, add the cranberries,to the pan. Cook another 4-5 minutes. The cranberries will start to pop.

• While the vegetables are roasting hard boil the eggs. Fill a saucepan with water, place on medium heat and bring to boil. Once the water is boiling put the eggs into the water. After 8 minutes remove the pan from the stove, pour off the water and rinse the eggs with cold water. Peel the eggs and set aside.

• In a covered jar shake the vinegar, shallot, mustard and garlic with the remaining 5 tablespoons oil and 1/2 teaspoon each salt and pepper. Set aside.

• Drizzle the fruit and vegetables with 1/3 of the dressing. In a large bowl add the salad and then some of the dressing and toss then add the vegetables and toss to combine. Serve the salad on plates in bowls and top with the toasted pecans, blue cheese and quartered eggs.

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Have a great day!

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