How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Winter Salad With Roasted Squash & Pomegranate Vinaigrette ?

You need 18 ingredients. The key ingredients include: POMEGRANATE VINAIGRETTE, 1 tablespoon minced shallot, 1 tablespoon pomegranate molasses (see Note), 1 tablespoon balsamic vinegar, and more.

Is Winter Salad With Roasted Squash & Pomegranate Vinaigrette suitable as salads?

Yes, Winter Salad With Roasted Squash & Pomegranate Vinaigrette falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Winter Salad With Roasted Squash & Pomegranate Vinaigrette ?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Winter Salad With Roasted Squash & Pomegranate Vina

Name: Winter Salad With Roasted Squash & Pomegranate Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: POMEGRANATE VINAIGRETTE; 1 tablespoon minced shallot; 1 tablespoon pomegranate molasses (see Note); 1 tablespoon balsamic vinegar; 2 teaspoons lemon juice; 2 teaspoons chopped fresh thyme or finely chopped tarragon; 1/4 teaspoon kosher salt; 1/4 cup extra-virgin olive oil; SQUASH & SALAD; 11/2-2 pounds winter squash, such as butternut or buttercup, peeled, seeded and cut into 1/2-inch pieces; 2 teaspoons extra-virgin olive oil; 2 teaspoons fresh thyme leaves; 1/2 teaspoon kosher salt; Freshly ground pepper to taste; 6 cups torn frisee or curly endive; 6 cups torn radicchio; 1/2 cup pomegranate seeds (see Tips); 1/3 cup pistachios or walnuts, toasted (see Tips) and coarsely chopped

Fresh, crisp and full of flavor — this Winter Salad With Roasted Squash & Pomegranate Vinaigrette is a must-try. Made with VINAIGRETTE, shallot, pomegra…

This Winter Salad With Roasted Squash & Pomegranate Vinaigrette relies on simple, everyday ingredients such as pomegranate vinaigrette, minced shallot, balsamic vinegar and lemon juice. It comes together quickly and makes 4 servings, at about 1211 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

1211

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Winter Salad With Roasted Squash & Pomegranate Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

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