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Winter Salad with Roasted Squash and Pomegranate Vinaigrette


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  • 3/4 lb- 1lb butternut squash, peeled, seeded and cut into 1/2 inch pieces
  • 1 tsp extra-virgin olive oil
  • 3/4 tsp fresh thyme
  • 2 cups torn frisee(or curly endive)
  • 2 cups torn radicchio
  • 2 tbsp Pomegranate Vinaigrette(see below)
  • 1/4 cup pomegranate seeds
  • 2 tbsp pistachios(or walnuts), toasted 10 minutes in a cast-iron skillet and coarsely chopped


Servings 2


Step 1

1.Heat oven to 375 degrees. Place squash on a baking sheet, drizzle with oil and toss to coat.
2. Spread in a single layer and sprinkle with thyme; season with salt and pepper.
3. Bake, stirring once or twice, until fork-tender, 25 minutes. Let cool.
4. Place lettuces and squash in a bowl. Add vinaigrette and gently toss.
Sprinkle with pomegranate seeds and nuts

Pomegranate Vinaigrette
1 tbsp finely chopped shallot
1 tbsp pomegranate molasses( homemade preferred)
1 tbsp balsamic vinegar
2 tsp lemon juice
2 tsp chopped fresh thyme ( or finely chopped fresh tarragon)
1/4 tsp kosher salt
1/4 cup extra- virgin olive oil

Mix shallot, pomegranate molasses, vinegar, lemon juice, thyme and salt in a bowl. Whisk in oil, then 2 tsp water.

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