Butternut Sqaush Salad with Escarole


I love to make salads during the cooler months too. I try to use ingredients that are as in season as possible for salads, so for this one I used butternut squash, curly escarole and watercress.

This recipe was created for Babble’s Family Kitchen.

recipe photo

Yield: Serves 4

Butternut Sqaush Salad with Escarole

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1/2 medium – large butternut squash, peeled and diced
olive oil
kosher salt
1 medium head of curly escarole, chopped
1 small bunch watercress
1 medium shallot, very thinly sliced
1/2 cup dried cranberries (optional)
1/4 cup nuts (walnuts, pine nuts, pecans)


3 tablespoons apple cider vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon molasses


Preheat oven to 400 degrees. Combine diced butternut squash with olive oil and a little kosher salt. Spread in a single layer on a baking sheet and roast until tender, about 20 – 30 minutes, depending on the size of your squash chunks.

Combine all ingredients for dressing in a jar and shake well. Or combine all ingredients, except oil, in a bowl and whisk well. Then stream in olive oil and whisk to combine.

Add escarole, watercress and shallot to salad bowl. Top with butternut squash and cranberries or nuts if using. Top with salad dressing. Serve with warm bread and enjoy!

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*Nutritional Information is not guaranteed for 100% accuracy.

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