Serve this healthy salad as a main course or as a starter for a special meal.
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.
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.
Drizzle 1/3 cup of the dressing over the roasted vegetables and stir gently until evenly coated.
Serve the salad topped with the eggs, pecans and blue cheese.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
