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
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