Winter Salad With Roasted Squash & Pomegranate Vinaigrette Recipe

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

Servings: persons

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

1
Preheat oven to 375u00b0F.
2
To prepare vinaigrette: Mix shallot, pomegranate molasses, vinegar, lemon juice, thyme (or tarragon) and salt in a small bowl. Whisk in 1/4 cup oil.
3
To prepare squash: Place squash on a baking sheet, drizzle with 2 teaspoons oil and toss to coat. Spread in a single layer and sprinkle with thyme, salt and pepper. Roast, stirring once or twice, until fork-tender, 15 to 25 minutes (depending on the type of squash). Let cool.
4
To prepare salad: Place frisee (or endive), radicchio and the squash in a large bowl. Add the vinaigrette and gently toss to coat. Divide the salad among 6 plates and sprinkle with pomegranate seeds and pistachios (or walnuts).

1211

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

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.

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

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 Vinaigrette

How did you like this recipe?

Frequently Asked Questions