8 Seasonal Salads to Help You Get Back in Shape After the Holidays

Photo by: Angie McGowan

Butternut Squash Salad with Escarole
Ingredients:
1/2 medium butternut squash, peeled and diced, Olive oil, Kosher salt, 1 head of curly escarole, chopped
1 small bunch watercress, 1 medium shallot, very thinly sliced, 1/2 cup dried cranberries, 1/4 cup nuts (walnuts, pine nuts, pecans)
Dressing:
3 tablespoons apple cider vinegar, 3 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon molasses
Directions:
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Photo by: Angie McGowan

Butternut Squash Salad with Escarole
Ingredients:
1/2 medium butternut squash, peeled and diced, Olive oil, Kosher salt, 1 head of curly escarole, chopped
1 small bunch watercress, 1 medium shallot, very thinly sliced, 1/2 cup dried cranberries, 1/4 cup nuts (walnuts, pine nuts, pecans)
Dressing:
3 tablespoons apple cider vinegar, 3 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon molasses
Directions:
1. 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.
2. Combine ingredients for dressing in a jar and shake well.
3. Add escarole, watercress and shallot to salad bowl. Top with butternut squash and cranberries or nuts if using. Top with salad dressing. less