Escarole and Butternut Squash Salad With Chipotle Ranch Dressing
|Butternut squash||1 1⁄2 Pound|
|Extra virgin olive oil||2 Tablespoon|
|Kosher salt||To Taste|
|Black pepper||To Taste|
|Garlic||1 Clove (5 gm)|
|Kosher salt||1⁄2 Teaspoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Buttermilk||1⁄4 Cup (4 tbs)|
|Fresh lime juice||2 Tablespoon|
|Chipotle chili pepper in adobo sauce||1 Teaspoon, minced|
|Escarole head||1 , chopped to make 8 cups|
|Dried cranberries||1⁄2 Cup (8 tbs)|
|Toasted pine nuts||1⁄4 Cup (4 tbs), coarsely chopped|
Preheat oven to 400°.
Cover a baking sheet with aluminum foil.
Peel skin from squash.
Cut squash in half and scoop out seeds.
Cut flesh into 1 1/2-inch chunks; toss with oil, salt, and pepper.
Roast squash on the baking sheet until browned, 25-30 minutes.
Cool squash to room temperature.
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.
Toss escarole with desired amount of dressing.
Top salad with roasted squash and cranberries; garnish with pine nuts.