You Should Try Making Salad on a Sheet Pan With Warm Vegetables and Blue Cheese

A hearty winter salad

Escarole is the leafy green in this salad. Its sturdy leaves are described as a good match for warm roasted vegetables. The dish also features crisp sourdough croutons and a tangy dressing made with Dijon mustard and cider vinegar. Blue cheese is scattered over the finished salad.

Squash and dressing

The recipe specifies 2 pounds of butternut squash, peeled, seeded and cut into 1 1/4-inch pieces. The oven is heated to 425°F, and 2 tablespoons of oil are drizzled onto a rimmed baking sheet.

The dressing combines vinegar, mustard and honey. A finely chopped portion of onion is added and left to sit; pepper and the remaining oil are stirred in later.

Putting the salad together

Escarole is tossed in a large bowl with 2 tablespoons of dressing and 1/4 teaspoon of salt. It is then folded into the vegetables on the baking sheet.

The remaining dressing is drizzled over the mixture, with blue cheese scattered on top. The recipe tip notes that Morton salt is denser than Diamond Crystal kosher salt, recommending about half as much.

Nutrition and recipe details

For a side serving, the recipe lists about 456 calories, 29.5 grams of fat and 44 grams of carbohydrates. It also gives 10 grams of fiber and 9 grams of protein.

Tina Martinez is the food producer for the Hearst Lifestyle Group. Her work for Good Housekeeping includes recipe development, testing and food styling.