Roasted Cranberry, Squash & Cauliflower Salad

Ingredients

• 5 cups cauliflower florets (about 1 1/4 pounds)
• 5 cups cubed butternut squash (about 1 1/4 pounds)
• 6 tablespoons extra-virgin olive oil, divided
• ¾ teaspoon salt, divided
• ¾ teaspoon ground pepper, divided
• 1 cup cranberries, thawed if frozen
• 4 large eggs
• ¼ cup white-wine vinegar
• 2 tablespoons minced shallot
• 1 teaspoon Dijon mustard
• 1 clove garlic, grated
• 8 cups torn escarole
• ⅓ cup toasted chopped pecans
• ¼ cup crumbled blue cheese

Directions

1. Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
2. Toss cauliflower and squash with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Arrange in a single layer on the prepared baking sheet. Roast, stirring once or twice, until almost tender, 18 to 22 minutes. Add cranberries and roast until they start to burst, about 5 minutes more.
3. Meanwhile, place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat, cover and let stand for 5 minutes for medium-soft yolks or 6 minutes for medium-firm. Drain and cover with ice water. When cool, peel and cut in half.
4. Whisk vinegar, shallot, mustard and garlic with the remaining 5 tablespoons oil and 1/2 teaspoon each salt and pepper in the bowl.
5. Drizzle 1/3 cup of the dressing over the roasted vegetables and stir gently until evenly coated. Add escarole to the bowl and toss to coat with the dressing; add the roasted vegetables and toss to combine. Serve the salad topped with the eggs, pecans and blue cheese.