Winter Salad with Roasted Squash and Pomegranate Vinaigrette

Winter Salad with Roasted Squash and Pomegranate Vinaigrette
Winter Salad with Roasted Squash and Pomegranate Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 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

Directions

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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