TL;DR
Get coffee and tea gear delivered free with Prime
- Fast, free delivery on millions of items
- Prime Video, Amazon Music and more included
- Member-only deals all year
Good Housekeeping published a sheet-pan salad recipe pairing roasted butternut squash and red onion with escarole, sourdough croutons, pecans and Danish blue cheese. The recipe serves four as a side, takes about 70 minutes total and lists about 456 calories per serving.
Good Housekeeping has published a winter sheet-pan salad combining roasted butternut squash and red onion with escarole, toasted sourdough croutons, pecans and Danish blue cheese. The recipe serves four as a side and takes about 1 hour 10 minutes from start to finish, offering a warm, hearty alternative to salads built around uncooked ingredients.
According to Good Housekeeping’s ingredient list, the recipe calls for 2 pounds of butternut squash, two medium red onions, 10 ounces of escarole, 4 ounces of sourdough bread, a quarter cup of chopped pecans and 1 ounce of Danish blue cheese. Its dressing combines apple cider vinegar, Dijon mustard, honey, olive oil and some finely chopped raw onion. Good Housekeeping lists a yield of four servings and 50 minutes of active time.
Good Housekeeping’s instructions begin with an oven heated to 425°F. Most of the onion and the squash are tossed with oil and salt on a rimmed sheet pan, then roasted undisturbed for 30 minutes. Bread pieces, separately tossed in oil and salt, go on top for another 12 to 15 minutes. Pecans are added for a further three to five minutes, until golden and fragrant.
To finish, the recipe instructs cooks to toss torn escarole with some of the onion-and-vinegar dressing, fold the greens into the hot vegetables and croutons, and add the remaining dressing and blue cheese. Good Housekeeping lists about 456 calories per serving, with 44 grams of carbohydrates, 10 grams of fiber and 9 grams of protein. The publication gives these nutritional figures for a side serving.
A Warm Salad Built for Winter Produce
The recipe puts seasonal squash and sturdy escarole at the center of a meal that can be served warm. Good Housekeeping describes escarole as a green that can stand up to roasted vegetables, while the hot squash and onions soften the contrast between cooked and fresh components. That approach gives readers a salad option for colder weather without relying on delicate leaves alone.
Its practical appeal is also in the method: much of the cooking happens on one sheet pan, and the bread is toasted alongside the vegetables rather than prepared in a separate pan. The recipe still involves several timed stages and a separate bowl for dressing, so it is not a one-step dish. At 70 minutes total, it may suit a planned side dish more than a quick weeknight meal.
The combination of sourdough, pecans and blue cheese adds crunch and strong, salty flavors to the sweet roasted squash. Those ingredients also matter for people managing dietary needs: the recipe contains wheat, tree nuts and dairy. Good Housekeeping provides nutrition estimates, not medical or dietary guidance.
Products Worth Considering
Cuisinart MultiClad Pro 16-Inch Stainless Steel Roasting Pan with Rack
KitchenAid KF6 Fully Automatic Espresso Machine, Stainless Steel
Ninja Luxe Café Premier 3-in-1 Espresso Machine, Stainless Steel, ES601
As an affiliate, we earn on qualifying purchases.
How the Sheet-Pan Method Works
Good Housekeeping’s method uses the oven in stages to give ingredients different cooking times. Squash and onion roast first; bread is added later so it can crisp without spending the full roasting period in the oven. Pecans go in near the end, when they can toast briefly. The escarole is not roasted: the recipe directs cooks to toss it with dressing and fold it into the warm ingredients just before serving.
The dressing uses the reserved portion of red onion, finely chopped and left in the vinegar mixture until the salad is ready. Oil, pepper and salt are added afterward. This makes the raw onion part of the dressing rather than part of the initial roasting. The recipe instructions and description are attributed to Good Housekeeping; the supplied material includes no independent review or reader-test results.
Good Housekeeping includes a note about salt: its Test Kitchen uses Diamond Crystal kosher salt, whose flakes are lighter than other brands, and advises using about half as much Morton salt. That difference can affect seasoning because kosher salt brands vary in crystal size and volume by measure.
Publication Details and Recipe Testing
The supplied Good Housekeeping source does not give the article’s publication date, so its precise timing cannot be established from the material provided. It also does not include a full author byline for this recipe, reader feedback, or details about how the dish performed in testing. A staff biography for food producer Tina Martinez appears in the source, but it does not explicitly say she developed or tested this particular recipe.
The calorie and nutrient values listed by Good Housekeeping are estimates per side serving. The source does not specify the exact serving weight, whether ingredient brands were included in the calculation, or how much dressing each person ultimately consumes. The recipe also does not give substitutions for the blue cheese, pecans or sourdough, which may matter to readers avoiding dairy, tree nuts or gluten.
Cooking and Serving the Salad
The supplied Good Housekeeping material includes no follow-up announcement or additional development. For readers making the dish, the recipe directs them to roast the squash and onion at 425°F, add the bread and then the pecans according to the stated timings, and dress the escarole shortly before serving. Good Housekeeping lists a total time of about 70 minutes, including 50 minutes of active work.
The source gives no storage or reheating instructions. Because the salad combines crisp croutons with dressed greens, holding it assembled may change their texture; Good Housekeeping does not state how long the finished dish keeps. Readers should use standard food-safety practices for handling and storing prepared food, and follow local guidance for refrigeration.
Key Questions
How long does the sheet-pan salad take to make?
Good Housekeeping lists 50 minutes of active time and about 1 hour 10 minutes total.
How many servings does the recipe make?
Good Housekeeping lists four servings, described in the nutrition information as side portions.
What ingredients are used in the salad?
Good Housekeeping’s recipe uses butternut squash, red onion, escarole, sourdough, pecans and Danish blue cheese. The dressing includes olive oil, apple cider vinegar, Dijon mustard and honey.
What allergens or dietary concerns should readers note?
The ingredients listed by Good Housekeeping include wheat in the sourdough, tree nuts in the pecans and dairy in the blue cheese. The source does not provide substitution guidance.
How many calories are in a serving?
Good Housekeeping lists about 456 calories per serving, with the serving defined as a side portion. The source does not give a serving weight.
Source: goodhousekeeping.com
