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Escarole And Butternut Squash Salad With Chipotle Ranch Dressing

Country.Chef's picture
Ingredients
For squash
  Butternut squash 1 1⁄2 Pound
  Extra virgin olive oil 2 Tablespoon
  Kosher salt To Taste
  Black pepper To Taste
For dressing
  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
  Honey 2 Teaspoon
  Chipotle chili pepper in adobo sauce 1 Teaspoon, minced
For salad
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Roasted
Dish: 
Salad
Ingredient: 
Butternut
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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