Butternut Squash and Watercress Salad with Champagne Vinaigrette

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Toss the squash with 2 tablespoons of the oil and season with salt and pepper.

3. 3

   Roast, stirring once halfway through, until the squash is just tender and golden, about 30 minutes.

4. 4

   Remove from the oven, and cover to keep warm.

5. 5

   In a small bowl, whisk together the vinegar, shallots, lemon zest and ginger.

6. 6

   While whisking, slowly add the remaining 4 tablespoons of oil in a slow, steady stream until the dressing is thickened and emulsified.

7. 7

   Season with salt and pepper.

8. 8

   To serve, in a large mixing bowl, toss the watercress, warm squash and pomegranate seeds with the vinaigrette until coated; transfer to a serving platter.

9. 9

   Serve while the squash is still warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.